Device to efficiently cook food

ABSTRACT

Deep fryers and associated accessories providing increased efficiency and convenience in the production of deep-fried foods. Preferred embodiments herein also may be versatile enough to, besides deep frying foods, be able to steam and boil foods. Preferred embodiments may employ multiple cooking cycles and versatile food support means to fully cook foods. These may provide special advantages for larger unitary foods, such as by way of nonlimiting example, a Thanksgiving turkey. Preferred embodiments may provide advantages including, but not limited to: minimizing countertop usage; reduction in the use of frying oil; compact storage; reduced shipping costs; lowering of warehousing costs; reduced manufacturing costs; and being lighter and more easy to handle in the kitchen. Preferred embodiments of accessory items may simplify and facilitate production of deep fried foods, including cutting foods into shapes appropriate to produce French fries and blooming onions. Other accessories may facilitate the transference and maintenance of frying oil including: returning frying oil to original containers for storage and disposal; and filtering frying oil to prolong its useful life. Methods are disclosed which help purify oil for extended life without use of filtration.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application is a Continuation-in-Part of 1) U.S. patent applicationSer. No. 11/345,187, filed Feb. 1, 2006, which claims the benefit ofU.S. Provisional Application No. 60/706,859, filed Aug. 8, 2005; 2) U.S.patent application Ser. No. 11,425,317, filed Jun. 20, 2006, which is aContinuation-in-Part of U.S. patent application Ser. No. 11/345,187,filed on Feb. 1, 2006, which claims the benefit of U.S. ProvisionalApplication No. 60/706,859, filed Aug. 8, 2005; and 3) U.S. patentapplication Ser. No. 11/539,655, filed Oct. 9, 2006, which is aContinuation-in-Part of PCT Patent Application No. PCT/US2006/30946,filed Aug. 8, 2006, which is a PCT of U.S. patent application Ser. No.11/425,317, filed Jun. 20, 2006, which is a Continuation-in-Part of U.S.patent application Ser. No. 11/345,187, filed Feb. 1, 2006, which claimsthe benefit of U.S. Provisional Application No. 60/706,859, filed Aug.8, 2005, all of which are incorporated herein by reference.

FIELD OF INVENTION

The present inventions are directed to devices which deep fry andotherwise cook food in hot liquid.

BACKGROUND OF INVENTIONS

Although devices to deep fry foods are very common, they have few basicdesign changes since their inception. Generally these machines insimplest terms have a pot containing enough oil to fully immerse foodsto be fried, along with a heat source to bring the oil to fryingtemperature.

What is known today in the art of home use deep fat fryers are smallcountertop devices. Such home use countertop devices have a very limitedcapacity, such as the ability to cook only a few ounces of French friesor the like in up to about 8 quarts of cooking oil. Besides lackingcapacity, such conventional devices are inconvenient to use. Typically,a user must first pour cooking oil into the device and preheat thecooking oil before cooking can commence. Preheating the oil can takefrom a few minutes to more than half-an-hour, after which time the usermust then return to immerse the food into the hot oil. If the userreturns too soon, the oil is not fully heated, resulting further waitingby the user before using the device.

After oil preheating, the food must be immersed into the oil. Immersingfood into the extremely hot cooking oil can be a dangerous process. Forexample, a user might be holding onto a short handle just a few inchesaway from the exposed surface of the hot cooking oil while trying togently lower a basket full of food at the end of the handle. Uponplacing the basket and the food contents into the hot oil, the oil canerupt with boiling, and/or sputtering that could burn the user, and thatcould possibly result in the basket being dropped and splashing into thehot oil should the user become burned during the process and let go ofthe basket to avoid further harm. Dropping the basket into the hot oil,however, could result in a more violet result that could cause furtherharm to the user. In many devices, the surface of the hot cooking oilmay be fully exposed when the food is being lowered into the oil, thuspresenting other safety hazards of accidental contact with the extremelyhot oil.

Once the desired food content is immersed in the hot oil, the cookingprocess can take anywhere from a few minutes to more than an hour. Atthe end of the cooking process, the user must be present at a precisetime to remove the food from the hot cooking oil. If the user arrivestoo late, the food may be overcooked. If the user arrived too soon, theymay have to wait until the food is fully cooked, or have undercookedfood.

Next, drainage of the oil from the food is required. This again can takeanywhere from a few minutes to over half-an-hour. After the food hasbeen drained, the user must again return to serve the food.

Deep frying in these devices whole pieces of food which cannot besubdivided has several disadvantages. First, there must be sufficientoil heated in the oil containing cooking pot to fully immerse and frythe non-dividable food to be cooked. Cooking oil can be expensive anddifficult to dispose of. Common deep fryers, by fully immersing the foodthey fry, generally use substantial quantities of cooking oil.

Hot cooking oil can also present substantial safety hazards, both fromthe dangers of the hot oil being spilled, and from the danger ofsputtering and splattering of hot oil. There is also the danger of foodbeing accidentally lowered too quickly or dropped into the hot oilcausing splashing and spraying of hot oil. Generally, the more oil thereis, the more danger.

The cooking oil that is used in such conventional countertop devices mayonly last for one to about four uses, after which the oil must bechanged. Filtering the cooking oil between uses generally helps toincrease its useful life. While some commercial units have pumps andfilters to periodically cleanse their cooking oil during and/or betweenuses, such countertop home units generally have no means for such oilfiltration. Thus, the cooking oil in these devices must either bechanged as noted above, or filtered by a manual method that involves amulti-step task of physically removing the oil from the device,filtering it outside of the device, and then reintroducing the oil intothe device.

The oil from such countertop device is removed by pouring the oil fromthe device into a disposal container, and then discarding the oil bypouring it down the kitchen drain. The practice of discarding used oildown the drain may clog the drain pipes. Disposing of used oil isgenerally also a cumbersome process, as the heavy, greasy, oil must becarefully poured directly from its cooking pot, which generally has nopour spout, into the narrow neck of a containment bottle or the like forfurther handling.

Besides imparting a bad taste to foods being cooked, using the cookingoil too many times may result in the oil foaming like a bubble batheither when food is lowered into it, or spontaneously upon the oil beingheated, with or without food. Such foaming vastly increases the amountof space required to contain the oil and food, and may result in thefryer being overflowed and hot oil potentially destructively drippingdown to the countertop or other surface upon which the device isresting.

These small, countertop home use deep frying device also generally haveno easy way of being cleaned. While the internal portion of the cookpots are typically cleaned by soap and water like any other cooking pan,because these devices also include electrical components for heating thedevice, it is important that such electrical components does not get wetor be exposed to water during the cleaning process. Thus, when cleaningsuch devices, it is important to avoid having water overflow into theelectrical components particularly when the water is dumped out of thepans.

Large cooking pots required to fully immerse unitary pieces of food alsomeans the devices may occupy substantial amount of valuable counter orfloor space.

In recent years, large deep fryers, referred to as turkey fryers, havebeen successfully introduced into the United States market. Commonlythese have very large cooking pots which are able to contain between 4and 8 gallons of heated cooking oil while fully immersing and frying amedium to large sized turkey. These units have the capacity to hold from2½ gallons to over 10 gallons of cooking oil, and the capacity to cookfoods ranging from a few pounds, to well over a 20 pound turkey.Typically, such turkey fryers comprise a large metal bucket about a footin diameter and a-foot-and-a-half high, which sits atop an open-framesupport that contains a bottle gas fired burner. Some turkey fryers havemetal lids similar to those found on saucepans, which are held in placeonly by gravity. These have gained a reputation of being unsafe.

Cooking turkeys or other large integral pieces of food, such as largecuts of meat, or large fish, vegetables, pastries, or fowl presents somesignificant problems.

Except for typically having no electronics to complicate cleanup, suchconventional turkey fryers have most or all of the same problemsdescribed above, except on a larger scale due to their increased size.For example, instead of, in a small home countertop deep fat fryer,lowering a few ounces of French fries contained in a small basket into afew quarts of cooking oil, such turkey fryers may present their userswith the task of with slowly lowering a 15 pound or larger turkey intoover 5 gallons of hot, sputtering cooking oil. The cooking oil in suchturkey fryers are contained in a tall, top-heavy, open bucket that restsprecariously on an unstable platform which houses an open flame forheating the bucket contents. Thus, the act of accidentally dropping thefood into the hot oil of such turkey fryer can have a result of a largermagnitude than splashes causes from dropping French fries into a fewquarts of hot oil. Accidentally dropping a 15 pound turkey into theturkey fryer can cause the displacement of 5 gallons of hot oil, whichcould contact the user and/or which could come into contact the openflame burner and ignite, potentially resulting in further injury and/orproperty damage.

Safety issues may also arise from where and when turkey fryers are used.Generally, they must be used outdoors due to the open flame cookingelement. The two most common times during the year that such turkeyfryers are used in the United States are during Thanksgiving andChristmas. Cold and/or inclement weather are generally the rule in manyparts of the United States during these times. A user may typically bein his or her driveway, under these weather conditions while trying tocook a large turkey. Additionally, there may be ice and/or snow on theground. The task of slowly lowering a heavy turkey away from the user'sbody into a large, top-heavy, bucket containing hot oil precariouslyresting atop an unstable platform with an open flame may be dangerousunder the best of circumstances, but being outdoors with cold andinclement weather, possibly combined with slippery footing, may make itespecially hazardous.

Cleanliness may also be a problem with deep fat frying. During the deepfat frying cooking process, fats and oils may vaporize, and be disbursedinto the air. Filtering air before it leaves a deep fat fryer may helpto reduce contaminants in room air including cooking odors.

Viewing items being cooked may be a problem for both countertop homedeep fat fryers as well as turkey fryers. Many home deep fat fryers havesmall horizontal windows in their lids to view the cooking progress.These windows, however, are virtually useless as steam condenses ontheir horizontal window surfaces and obfuscates the view. Also,construction of these small viewing windows includes many pieces, whichare both expensive and time consuming to fabricate and assemble. Incontrast, the food being cooked in a turkey fryers may be viewed byeither looking into directly into the cooking bucket, in devices thatare constructed without having a lid, or by removing any such lid thatthe turkey fryer may have. Both these situations present a hazard ofdirectly exposing the user to the cooking oil with no intervening safetybarrier.

Turkey fryers have at least one other typical hazard, that ofoverheating the oil due to lack of thermostatic control. Such fryers aretypically heated by bottled gas-fired burners that generally have nothermostats or temperature control to shut the flame down when the oilhas reached cooking temperature. By simply failing to turn down or offthe flame at the appropriate time, cooking oils can be accidentallyoverheated to a point where they may produce smoke and possiblyspontaneously combust into flame.

Recently, indoor use electric turkey fryers have made it into themarketplace. These units are primarily used on a kitchen countertop. Thefood to be cooked is hand lowered into the hot cooking oil at the end ofa coat hanger like handle hooked onto a bucket-like bail handle, whichis attached to a perforated pot which holds the food. Adding even aminimal 36 inch countertop height, and the 14 inch turkey fryer height,and the 8 inch high perforated bucket, and the 14 inches of handle aboveit, this may require the user to lift a 14 pound or larger turkey, awayfrom their body, a distance of about 72 inches into the air just to loadit. As noted above, the task of lowering the turkey into the hot cookingoil must slowly avoid splashing the hot oil. This is difficult for a sixfoot tall man, but may be nearly impossible for those of smallerstature.

In addition, the presence of an electrical cord introduces theopportunity for these new units to be accidentally pulled off thecountertop by their cords, thus presenting new potential safety hazardsassociated with spilled hot cooking oil.

In addition, where wall powered electric heat is used to heat the oil,there may not be adequate power from residential wall plugs to heatlarge amounts of oil and food and keep them at desired fryingtemperatures.

Another issue in deep frying large foods is the cost of oil used in thecooking process. Cooking oils may be very expensive, particularly forhigher quality oils. Large amounts of oil may also be difficult tostore, and may be hard to dispose of once they are no longer of use.

In addition, large oil pots are needed in the frying process to fullyimmerse the large foods. This translates to expensive manufacturingcosts, as well as costly shipping and large amounts of storage bothbefore and after sale. It also means requirements for large amounts ofvaluable either countertop or floor space in order to use each of thefull immersion devices.

BRIEF DESCRIPTION OF PREFERRED EMBODIMENTS

Examples given herein are intended to help increase the understanding ofthe reader regarding the present inventions, and are not intended to beexhaustive or intended in any way to be limiting to the scope of theactual inventions themselves which shall be limited only by the legallyinterpreted scope of the claims which may be granted by the patentoffice.

Inventions described herein may be incorporated independently from oneanother and/or may be used in any combination from solitary use to anycombination or permutation feasible with one another.

Preferred embodiments of the present inventions may have cooking potswhich have capacities enough to immerse a portion of the food to becooked, but have insufficient capacity to fully immerse the food whilecooking.

One or more of the following advantages may be achieved by doing this.This may reduce manufacturing as well as storage and transportationcosts, and may reduce the need for valuable countertop or floor spacewhile in use due to a smaller cooking pot footprint when compared todevices which fully immerse the food to be cooked.

This may also reduce the amount of oil needed to cook food, which canresult in fewer and less dangerous safety hazards, lower operatingcosts, reduced disposal problems.

This may also reduce the amount of unitary food being cooked at anymoment in time which can desirably increase cooking temperatures, and itmay desirably hasten oil heat recovery time after initial foodimmersion.

Other advantages of partially immersed cooking may include, but are notlimited to: a smaller, easier to use, appliance; and a more versatileappliance which can be used in locations formally unsuitable for fullimmersion cooking devices.

A method of cooking which may be incorporated by these preferredembodiments is to first cook up to a given point and including the givenpoint of being fully cooked, a portion, but less than all of the unitaryfood being cooked in a first cook cycle where the unitary food remainsstationary and partially submerged in hot cooking liquid during thecooking. And then, after the first cook cycle is complete, repositionthe food, typically by hand, so that portion or portions of unitary foodnot cooked in the first cook cycle are then cooked up to a given pointand including the given point of being fully cooked, in a second cookcycle, again where the unitary food being cooked remains stationary andpartially submerged in hot cooking liquid. This method may be terminatedafter the second cook cycle providing all portions of the food arecooked at least once. FIGS. 142 to 145 and 148 to 155, show oil levels2136, 2138, 2140, 2142, 2146, 2148, 2150, and 2152 which submerge morethan half, but less than all, of the unitary food being cooked and thusonly have need for a first and a second cook cycle.

Typically, portions of the unitary food are redundantly cooked duringmultiple (two or more) cook cycles. If, portions of the unitary foodremain uncooked after the second cook cycle, the second cook cycle maybe repeated again and again as necessary to cook all portions of theunitary food at least once.

Unlike devices which fully immerse and cook unitary foods all at once,preferred embodiments of the present inventions may cook in hot cookingliquid only a portion of the food at any given time.

Contrary to common sense, it has been observed that typically anyportion or portions of the foods which may be repetitively orredundantly cooked in hot liquid during multiple cook cycles can appearand taste virtually identical to those adjacent portions of the unitaryfood which were cooked only once. This also appears to be true fornon-unitary divisible food as well, such as a basket full of Frenchfries, where the food is not rearranged between cook cycles. Likewise,contrary to what might be expected, generally portion or portions ofunitary food which are cooked in a first cook cycle can appear andtastes virtually identical to those portion or portions of unitary foodwhich are cooked in subsequent cook cycles.

This method of cooking also may reduce safety hazards, because of theuse of less oil when compared to devices which fully immerse foods.

This method also may increase the efficiency of cooking by reducing theamount of food being cooked at any moment in time.

Less heating energy may be required to properly cook only a portion offood at a time versus cooking all of the food at once, because at anymoment in time less food is being cooked. This may translate intohigher, more desirable cooking temperatures. This may be particularlytrue where large unitary foods, such as a medium to large sized turkey,are being cooked using residential standard outlet power which mayprovide only limited amounts of energy.

This apparatus and method may result in a substantially higher ratiobetween the size of the food being cooked and the size of the apparatusneeded to cook it.

A higher ratio of heating power to food mass being cooked can also meanthat hot oil temperature drops occurring when the food is firstintroduced into cooking oil can be overcome more quickly to bring theoil back to desired cooking temperatures.

Less cooking oil can also translate to lower operating costs, andreduced oil disposal problems.

FIGS. 142-145 and 148-155 show several less than full immersionpreferred embodiments in cross-section with fowls 2120, 2122, 2126,2128, 2130, and 2132 used to represent unitary pieces of food in variousadvantageous cooking positions.

Unitary pieces or articles of food herein mean any food which isinnately not subdivided. This may include whole fowl such as, by way ofnonlimiting example, turkeys, chickens, ducks, and geese. It may alsoinclude meats such as, by way of nonlimiting example; roasts and leg oflamb. It may also include any other food which is a single piece.

FIGS. 141 and 147 show examples of prior art devices which fully immerseunitary foods, as represented by fowls 2118 and 2124, being cooked. WhenFIG. 141 showing prior art, as an example, is compared against FIGS. 142through 146 which incorporate some of the present inventions and havefowls 2120 and 2122 placed in analogous positions to fowl 2118 in FIG.1, it can be seen that cooking pot 2102 in FIG. 141 is at least tallerthan cooking pots 2104 through 2106 shown in FIGS. 142 through 146, dueto FIG. 141's device requirement that it fully immerse fowl 2118.

Cooking pot 2102 in FIG. 141 may also be larger at its base than cookingpots 2104 and 2106 in FIGS. 142 through 146 at least because tallercooking pot 2102 may require a larger base for stability. This may meanthat the prior art device shown in FIG. 141 may require more countertopor floor space while it is in use than the devices incorporating presentinventions shown in FIGS. 142 through 146.

Further, the most common way used by prior art to position the unitaryfood is shown in FIG. 147. Preferred embodiments one through threecontained herein may position the unitary food as shown in FIGS. 142through 145. As can be readily seen by comparing FIG. 147 with FIGS. 142through 145, less counter space is generally taken by preferredembodiments one through three than is taken by. It can also be readilyseen by the same comparison that the most common prior art generallyneeded more cooking liquid.

It may also be apparent through inspection of FIGS. 141 through 146 thatless frying oil is used in the preferred embodiments in FIGS. 142through 146 which incorporate present inventions, as evidenced by oillevels 2136, 2138, 2140, and 2142, than are used in the full immersionprior art device of FIG. 141, as shown by oil level 2134.

FIGS. 144 through 146 show sleeve 2162 which is an annular sleeve openat its top and bottom which may be extended upwards as shown in FIGS.144 and 145 to at least safely accommodate foam, bubbling, andsputtering which may be associated with the frying foods such as fowl2122. Annular herein is defined as any ring shape or member having aring shaped cross-section including, but not necessarily limited to:regular or irregular curved ring shapes, and/or regular or irregularpolyhedron ring shapes, any regular or irregular ring shape, or anycombination of the above.

FIG. 146 shows sleeve 2162 in its lower retracted position, which mayassist in efficiently shipping and storing a preferred embodiment, andusing such a preferred embodiment with smaller foods. Sleeve 2162 neednot seal liquid tight against cooking pot 6 in order to provideadvantages.

A preferred embodiment of the present inventions may have one, or acombination of the following features and advantages.

It may deep fat fry small and large foods up to, as an example, a large20 pound turkey.

It may also be used as a food steamer for steaming items such asvegetables, clams, crabs, and many other foods.

A preferred embodiment may be used as a roaster, similar to roastersmarketed today under the Nesco brand-name. Such a device may roast food,or be used to prepare soups and stews.

A preferred embodiment may be used to boil foods in water, such as eggs,lobsters and vegetables.

A preferred embodiment may be electrically powered.

A preferred embodiment may be used indoors.

A preferred embodiment may be used on a countertop.

A preferred embodiment may have its cooking functions controlled usingonly a simple, single, user-set timer.

A preferred embodiment may use its mounted food support as anintervening safety barrier between a user and hot cooking liquidcontained within the embodiment.

A preferred embodiment may have a lid that can be latched down as abarrier between a user and hot cooking liquid.

A preferred embodiment may comprise means for lowing food into hotcooking liquid under motor power.

A preferred embodiment may have a compact food lifting and loweringmechanism that fits within the cooking enclosure. Such a mechanism mayuse a flexible tension member. Alternatively, such a mechanism might usea rotating screw threaded rod. Such a mechanism may be removable tofacilitate embodiment cleaning.

A preferred embodiment may have a control box enclosure that can beremoved from the rest of the device for cleaning or other purposes. Whenremoved, such an enclosure may automatically disconnect internalelectrical components from electrical power by separating a plug andreceptacle connecting the enclosure with the rest of the device. Such anenclosure may house the food lifting and lowering mechanism. Such anenclosure may also solidly connect to a heating coil.

A preferred embodiment may be vented to cool its outer enclosure. Theouter enclosure may also be constructed from materials, such as plasticsand the like, to reduce the potential of a user getting a burn fromtouching the outer enclosure.

A preferred embodiment may comprise means for lowering food into the hotcooking liquid immediately upon the cooking liquid becoming hot enoughto cook.

As a safety and a convenience feature, a preferred embodiment may notrequire a user to be present when food is being lowered into the hotcooking liquid.

Also as a safety and a convenience feature, a preferred embodiment maynot require a user to be present when food is raised from the hotcooking liquid.

A preferred embodiment may comprise means for lifting the food out ofthe hot cooking liquid under motor power.

A preferred embodiment may comprise means for lifting food out of hotcooking liquid at a user predetermined time.

A preferred embodiment may comprise means for automatically drainingexcess cooking liquid from foods after cooking is complete. It may alsoincline foods to facilitate this draining.

A preferred embodiment may be easily emptied of cooking liquid using aninexpensive, simple drain tube, hose or conduit that may be flexible tofacilitate the draining process.

Likewise, wash and rinse water may also be emptied using the samesimple, inexpensive, simple drain tube, hose or conduit.

A preferred embodiment may use such a drain hose as both a means fortransporting drained liquids, and as a valve having no moving parts. Itmay also have a redundant, inexpensive, simple plug or pinch valve forsafety.

A preferred embodiment may use a single, accurate, inexpensive presetthermostat instead of an expensive relatively inaccurate adjustablethermostat. Likewise, it may use two or more such inexpensive presetthermostats where two or more specific cooking temperatures are needed,such as cooking with hot oil and cooking with boiling water.

A preferred embodiment may use an inexpensive external heating element.

A preferred embodiment may have a lid whose area is over 90% transparentto facilitate viewing of foods being cooked, and thus stimulate appetiteappeal, and aid in gauging of food cooking progress. The transparentportions of the lid may be inclined to minimize build up of visionobscuring moisture.

To accommodate larger foods, a preferred embodiment may have a concavelid which is over 20% deeper than it is wide moving radially from rightto left across the lid surface. Such a concave lid may be transparent toprovide an even more expansive viewing area of foods being cooked. Sucha concave lid may be inverted and nested into an embodiment base toprovide compact storage. Such a concave lid may be positioned close tothe cooking oil level through use of a flexible, heat resistant gasket,which prevents any foam formed during the cooking process from escaping.Such a concave lid can be monolithic in construction. As an example, itmight be injection mold to simplify construction, ease cleaning, reducecost, and increase durability.

A preferred embodiment may have a lid that can be easily detached fromthe rest of the device for food insertion or removal, and/or forcleaning. Alternatively, the lid may be configured to be rotated backand rested in a stable open position for food insertion and removal.

A preferred embodiment may have a lid that can be latched down toprevent rapid egress of hot cooking liquid in the event the cookingdevice is tipped over, or it falls off a countertop or other supportingsurface.

A preferred embodiment may be scaled to a height of not more than 16inches to cook on a kitchen countertop having adjacent over-countertopcabinets.

A preferred embodiment may have side vents to minimize or eliminatedamage to such over-counter cabinets.

A preferred embodiment may have handles on its side to facilitatemovement and storage of the cooking device.

A preferred embodiment may have a spring loaded lid with a single latchto facilitate opening and latching the lid using only one hand.

A preferred embodiment may have handles at its foreword right and lefthand corners to allow a user to open the device without putting theirhands or arms in the direct path of hot vapors escaping from the cookingdevice's cooking cavity.

A preferred embodiment may attach an electrical cord using amagnetically coupled plug.

A preferred embodiment may use inexpensive low-temperature materials byinsulating them from high temperature components using small insulationbarriers.

A preferred embodiment may have a food support that is open withoutvertical walls on three of its sides, thus reducing construction costs,and minimizing embodiment countertop footprint.

A preferred embodiment may only need two user interventions to deep fatfry foods, as compared to conventional fryers which require four userinterventions as described above.

A preferred embodiment may have a filter to condense and reduce cookingcontaminants and odors from mixing with the room air.

A preferred embodiment may have a cooking oil filter disposed within itscooking cavity to strain cooking oil, and thus extend the oil's cookinglife. In conjunction with this, or as an alternative, a preferredembodiment may have a filter assembly to strain cooking oil when it isbeing drained from the cooking cavity for storage or other purposes.

The following additional exemplary embodiment addresses real worldmarketing and cost considerations. This means, as in earlier exemplaryembodiments, that not all desired features are provided.

DESCRIPTION OF FIGURES

These and other features and advantages of the present inventions willbe appreciated as the same becomes better understood by reference to thefollowing detailed description when considered in connection with theaccompanying drawings wherein:

FIG. 1 is a front upper perspective view of a first preferred embodimentin a lip closed position;

FIG. 2 is a front upper perspective view of the first preferredembodiment of FIG. 1 in a lid up position;

FIG. 3 is a rear upper perspective view of the first preferredembodiment of FIGS. 1 and 2;

FIG. 4 is a top view of the first preferred embodiment of FIGS. 1 to 3with a food support vessel removed;

FIG. 5 is a cross-sectional side view of the first preferred embodimenttaken along section 5-5 in FIG. 4, with both its lid open and its foodsupport vessel in a raised position;

FIG. 6 is a cross-sectional side view of the first preferred embodimentas shown in FIG. 5, but with the lid in an intermediate position betweenbeing opened and closed, and with the food support vessel in a raisedposition;

FIG. 7 is a cross-sectional side view of the first preferred embodimentas shown in FIG. 6, but with the lid in a closed position, and with thefood support vessel in a raised position;

FIG. 8 is a cross-sectional side view of the first preferred embodimentas shown in FIG. 7, but with the lid in a closed position, and with thefood support vessel in a raised position;

FIG. 9 is a side view of the food support vessel and a motor liftingmechanism;

FIG. 10 is a front perspective view of the motor lifting mechanism ofFIG. 9;

FIG. 11 is a rear perspective view of the motor lifting mechanism ofFIGS. 9 and 10;

FIG. 12 is an exploded cross-sectional perspective view of the firstpreferred embodiment of FIG. 1 showing its elements in an unassembledstate;

FIG. 13 is a schematic diagram of an electrical system in the firstpreferred embodiment;

FIG. 14 is a front perspective view of a filter that may be attached tothe end of a flexible drainage hose, and inserted as shown into astorage or disposal container;

FIG. 15 is an exploded cross-sectional view through the filter showntaken along section 15-15 in FIG. 14;

FIG. 16 is a cross-sectional perspective view taken along section 16-16of FIG. 14;

FIG. 17 is a cross-sectional perspective view taken along section 17-17of FIG. 18 of a second preferred embodiment;

FIG. 18 is a top perspective view of a second preferred embodiment;

FIG. 19 is a front upper perspective view of a third preferredembodiment;

FIG. 20 is a front exploded perspective of the third preferredembodiment of FIGS. 18 and 19 showing its elements in an unassembledstate;

FIG. 21 is a schematic diagram of an electrical system of the thirdpreferred embodiment of FIG. 19 utilizing a bidirectional DC lift motor;

FIG. 22 is a schematic diagram of an electrical system of the thirdpreferred embodiment of FIG. 19 utilizing a bidirectional synchronouslift motor that reverses when stalled;

FIG. 23 is a front perspective view of a lifting mechanism from thethird preferred embodiment of FIG. 19, with a basket lifting hook in anupper position;

FIG. 24 is a front perspective view of the lifting mechanism of FIG. 23,with the basket lifting hook in a lower position;

FIG. 25 is a side exploded perspective view of a food holding basket anda control box with an outer base cover and oil containment bucket 218removed, taken from the third preferred embodiment of FIG. 19;

FIG. 26 is a front cross-sectional view through section 26-26 of thethird preferred embodiment of FIG. 19, illustrating the food holdingbasket in its lower position;

FIG. 27 is a front cross-sectional view through section 26-26 of thethird preferred embodiment of FIG. 19, illustrating the food holdingbasket in its upper and tilted position;

FIG. 28 is a rear exploded perspective view of the lifting mechanism ofthe third preferred embodiment of FIG. 19;

FIG. 29 is a rear perspective view of the third preferred embodiment ofFIG. 19 with an outer base cover removed;

FIG. 30 is a rear perspective view of the third preferred embodiment ofFIG. 19 with an outer base cover removed, and illustrating a drainagehose, hose plug, and basket position sensors switch;

FIG. 31 is a rear perspective view of the third preferred embodiment ofFIG. 19 with an oil containment bucket removed, and the food holdingbasket is in its upper position;

FIG. 32 is a rear perspective view of the third preferred embodiment ofFIG. 19 with the oil containment bucket removed, and the food holdingbasket is in its lower position;

FIG. 33 is an upper perspective view looking into the third preferredembodiment of FIG. 19, with food holding basket in its upper position;

FIG. 34 is cross-sectional side view of the third preferred embodimentof FIG. 19, with the food holding basket in its upper position;

FIG. 35 is a front upper perspective view of the third preferredembodiment of FIG. 19, with a lid in a raised stable position forloading and unloading food;

FIG. 36 is a front upper perspective view of the third preferredembodiment of FIG. 19, with the lid removed from the rest of the device;

FIG. 37 is a plan view of a poultry product in a round container;

FIG. 38 is a plan view of a poultry product in a rectangular containerwith radiused corners;

FIG. 39 is a forward upper perspective view of a fourth preferredembodiment of the present inventions, with a lid shown in its invertedstorage position;

FIG. 40 is a forward upper perspective view of the fourth preferredembodiment of FIG. 39, with the lid shown in a raised stable positionfor loading and unloading food;

FIG. 41 is a forward upper perspective view of the fourth preferredembodiment of FIG. 39, with the lid shown in a closed position forcooking;

FIG. 42 is a partial rear upper perspective view of the fourthembodiment of FIG. 39;

FIG. 43 is a cross-sectional side view taken along section 343-343through the fourth preferred embodiment of FIG. 39, with a food supportplatform in its raised position;

FIG. 44 is a cross-sectional side view taken along section 344-344through the fourth preferred embodiment of FIG. 39, with the foodsupport platform in its raised position;

FIG. 45 is a cross-sectional side view taken along section 345-345through the fourth preferred embodiment of FIG. 39, with the foodsupport platform in its raised position;

FIG. 46 is a cross-sectional side view taken along section 345-345through the fourth preferred embodiment of FIG. 39, with the foodsupport platform in its lowered position;

FIG. 47 is a forward perspective view of a lifting mechanism and foodsupport platform of the fourth preferred embodiment of FIG. 39;

FIG. 48 is an exploded view of the lifting mechanism of FIG. 47illustrating its elements in an unassembled state;

FIG. 49 is a rear lower perspective view of the fourth preferredembodiment of FIG. 39;

FIG. 50 is a rear lower perspective view of the fourth preferredembodiment of FIG. 39, with a lower body removed;

FIGS. 51A and 51B are cross-sectional views taken of detail sections 330and 332 of FIG. 52;

FIG. 52 is a cross-sectional side view of the fourth preferredembodiment of FIG. 39, showing the lid in both the closed position(solid lines) and in the tilted back open position (phantom);

FIG. 53 is a forward upper perspective exploded view of the fourthpreferred embodiment of FIG. 52 illustrating all of the elements in anunassembled state;

FIG. 54 is a forward upper perspective view of a hand powered version ofthe fourth preferred embodiment of FIG. 52;

FIG. 55 is a forward upper perspective view of the hand powered versionof the fourth preferred embodiment of FIG. 52, with the lid and liftmechanism removed;

FIG. 56 is a schematic diagram of an electrical system of the fourthpreferred embodiment of FIG. 52;

FIG. 57 is a forward upper perspective view of an alternative cablelifting mechanism for the fourth preferred embodiment of FIG. 52.

FIG. 58 is a forward perspective view of an exemplary embodiment of thepresent inventions with its lid on and its food support platform in itslowered cooking position.

FIG. 59 is identical to FIG. 58 except that FIG. 59 shows the embodimentwith its food support platform in its partially raised position.

FIG. 60 is identical to FIGS. 58 and 59 except for showing the foodsupport platform it's fully raised position and its lid raised but notremoved.

FIG. 61 shows an exploded perspective view of the exemplary embodimentshown in FIGS. 58 through 60.

FIG. 62 shows a forward perspective view of another exemplary embodimentof the present inventions.

FIG. 63 shows the embodiment illustrated in FIG. 62 with its lid andcontrol box cover removed.

FIG. 64 shows an overhead perspective of the embodiment illustrated inFIGS. 62 and 63 with its lid removed and its food support vessel in itsraised floating position.

FIG. 65 is identical to FIG. 64 except showing the food support vesselmostly filled with cooking liquid and in its lowered cooking position.

FIG. 66 is a section perspective view of the embodiment shown in FIG. 62as indicated in FIG. 62, with cooking liquid filled into outer bucketshaped cooking vessel 554 which in turn floats upward inner food supportvessel 558.

FIG. 67 is identical to FIG. 66 except showing the food support vesselmostly filled with cooking liquid and thus in its lowered cookingposition.

FIG. 68 is a forward perspective view of the exemplary embodiment shownin FIGS. 62 through 67 showing how the embodiment would look whendraining or filling the cooking vessel with cooking liquid from anexternal container.

FIG. 69 is an exploded perspective view of the embodiment shown in FIGS.62 through 68.

FIG. 70 is a forward perspective view of another exemplary embodiment ofthe present inventions.

FIG. 71 is identical to FIG. 70 except the exemplary embodiment has itslid and control box cover removed and portions of the forward walls ofboth the inner cooking vessel as well as the outer enclosure have beenremoved. The food support platform is in its raised foodloading/unloading position.

FIG. 72 is identical to FIG. 71 except that it shows the food supportplatform in its lowered cooking position.

FIG. 73 is an exploded perspective view of the exemplary embodimentshown in FIGS. 70 through 72.

FIG. 74 is a forward perspective view of exemplary embodiment 706 withits food support platform in its uppermost position for food loading.

FIG. 75 is identical to FIG. 74 except lid 750 is closed and foodsupport platform 704 is in its middle position.

FIG. 76 is identical to FIG. 75 except food support platform 704 is inits lower most position for cooking.

FIG. 77 is a forward perspective of the embodiment 706 showing siphon790 used for cooking liquid drainage and showing fry pot 793 which isused for cooking smaller food articles. Fry pot 793 is shown removed andabove embodiment 706.

FIG. 78 is a forward perspective view of first exemplary siphon 790.

FIG. 79 is a forward prospective view of alternative siphon embodiment791.

FIG. 80 is an exploded forward prospective view of embodiment 706.

FIG. 81 is a rear perspective view of a portion of embodiment 706 withlid 750 detached from outer enclosure 712.

FIG. 82 is identical to FIG. 81 except lid 750 is shown in its openposition and attached to outer enclosure 712.

FIG. 83 is identical to FIG. 82 except lid 750 is shown in its closedposition.

FIG. 84 is a forward perspective view of a portion of embodiment 706with lid 750 in its closed position.

FIG. 85 is a forward perspective you have a portion of embodiment of a06 with partial explosions of food support platform 704.

FIG. 86 is a forward perspective view of embodiment 706 with foodsupport platform 704 removed and partially exploded.

FIG. 87 is a rear perspective view of embodiment 706 with lid 750 closedand food support platform 704 in its lowermost cooking position.

FIG. 88 is a forward perspective view showing embodiment 706 beingstored in a below countertop cabinet.

FIG. 89 is a forward perspective view of embodiment 706 in use, with auser gripping right handle knob 726 and left handle knob 728, and withfood support platform 704 fully raised for food loading, and with lid750 in its open position.

FIG. 90 is a forward perspective view of an additional exemplaryembodiment with its lid 900 raised, and its food support assembly 910removed, and the view looking down into the embodiment's cooking vessel902.

FIG. 91 is a forward perspective view of the exemplary embodiment shownin FIG. 90 with its lid 900 raised and its food support assembly 910 inplace in its intermediate raised position.

FIG. 92 is similar to FIG. 91 except lid 900 is lowered.

FIG. 93 is similar to FIG. 92 except food support assembly 910 is fullylowered.

FIGS. 94A, 94B, and 94C are partial side perspective views of theexemplary embodiment shown in FIGS. 90 through 93 and showing close-upsof various embodiment details.

FIG. 95 is similar to FIG. 91 except food support assembly 910 is fullyraised and tilted forward for food draining.

FIG. 96 is similar to FIG. 91 except the perspective view is taken fromthe right side.

FIG. 97 is similar to FIG. 96 except food support assembly 910 isremoved.

FIG. 98 is a forward exploded perspective view of the embodiment shownin FIGS. 90 through 97.

FIG. 99A, is a close-up of the upper portion of FIG. 98.

FIG. 99B, is a close-up of the lower portion of FIG. 98.

FIG. 99C is a rear exploded perspective view of the embodiment shown inFIGS. 90 through 97.

FIG. 99D, is a close-up of the upper portion of FIG. 99C.

FIG. 99E, is a close-up of FIG. 99C showing a portion of the right sideof the food support assembly 910.

FIG. 99F, is a close-up of the lower portion of FIG. 99C.

FIG. 100 is a forward exploded perspective view of components used toempty liquid from cooking vessel 902.

FIG. 101 is a forward perspective view of a subset of the componentsshown in FIG. 100.

FIG. 102 is a section view taken through FIG. 101 as indicated in FIG.101.

FIG. 103 is a lower rear perspective view of the embodiment shown inFIGS. 90 through 97.

FIG. 104 is similar to FIG. 103 except prop member 906 is lowered, andlid 900, control box. 912 and food support assembly 910 are removed tofacilitate emptying cooking vessel 902 of cooking liquid for cleaningfor other purposes.

FIG. 105 is a forward perspective view of the components shown in FIG.100 except outer enclosure 918 is tilted forward at an angle by propmember 906.

FIG. 106 is a plan section view, taken as indicated in FIG. 93, of largefowl 908 fitted within the lower portion of cooking vessel 902.

FIG. 107 is a forward perspective view of automated control box 916 withits forward walls ghosted out to reveal inner details.

FIG. 108 is an exploded view of an exemplary automated version of theembodiment shown in FIGS. 90 through 97.

FIG. 109 is a side perspective view of the embodiment shown in FIG. 108with food support assembly 910 raised and level.

FIG. 110 is similar to FIG. 109 except that food support assembly 910 islowered and level.

FIG. 111 is similar to FIG. 109 except that food support assembly 910 israised and tilted forward.

FIG. 112 is similar to FIG. 111 except that food support assembly 910 islowered and is set to raise in a tilted position.

FIG. 113 is a forward perspective view of food containment basket 911.

FIG. 114 is a forward perspective view of two food containment baskets911, 911A stacked on top of one another in a first widely spacedstacking arrangement.

FIG. 115 is similar to FIG. 114 except food containment baskets 911,911A stacked on top of one another in a second closely spaced stackingarrangement.

FIG. 116 is a forward exploded perspective view of three foodcontainment baskets 911, 911A, 911B and including food support assembly910.

FIG. 117 is a forward perspective view including control box 912 andenclosed heatsink 914.

FIG. 118 is an upper perspective exploded view of the device shown inFIG. 91, but only showing control/heating assembly 936, cooking vessel902, and outer enclosure 918.

FIG. 119A and FIG. 119B is are forward perspective views showing howlatch lock 962 operates.

FIG. 120 shows another preferred embodiment which is different from thepreferred embodiment shown in FIG. 136 and earlier. To show thisembodiment, a forward perspective of its food support 2020 isillustrated in FIG. 137, a forward perspective of the assembled unit isshown in FIG. 138, and three rear perspectives are illustrated in FIGS.120, 139 and 140.

FIG. 121 is a forward perspective view of an exemplary embodiment of thepresent inventions.

FIGS. 122 through 126 show the same exemplary embodiment illustrated inFIG. 121 in different use positions including: with its food support1150 partially lowered into cooking vessel 1152 with lid 1160 in itsraised position (FIG. 122); with its lid 1160 partially lowered (FIG.123); with its lid 1160 fully lowered, but with its food support stillraised above the cooking liquid in cooking vessel 1152 (FIG. 124); withits lid 1160 fully lowered, but with its food support in its lower mostposition where food resting on food support 1150 is immersed in cookingliquid (FIG. 125); with its lid 1160 fully lowered, but with its foodsupport in its upper and tilted position for draining cooking liquidfrom food resting on the food support (FIG. 126).

FIG. 127 shows a section view through the embodiment shown in FIG. 121as indicated in FIG. 121. FIG. 127 also shows a detail view of analternative lid latch and shows food support 1150 in its tilted forwarddrainage position, and in its partially raised position which is clearof the cooking liquid, and in its fully lowered position.

FIGS. 128 through 132 show sections through the exemplary embodimentillustrated in FIG. 121, as indicated in FIG. 121. Each section shows adifferent use position. FIG. 128 shows the embodiment with food support1150 removed and lid 1160 in its open position. FIG. 129 is identical toFIG. 128 except that food support 1150 has been partially lowered intocooking vessel 1152. FIG. 130 is identical to FIG. 129 except lid 1160has been partially lowered. FIG. 131 is identical to FIG. 129 except lid1160 is fully lowered. FIG. 132 is identical to FIG. 131 except foodsupport 1150 is in its lower most position.

FIGS. 133 through 136 illustrate yet another exemplary embodiment whichis different from those described in earlier figures. FIGS. 133, 135 and136 show the assembled exemplary embodiment respectively in a forwardperspective (FIG. 133), and in two lower rear perspectives (FIGS. 135and 136).

FIG. 134 shows a forward perspective of just the food support assemblyused in the embodiment illustrated in FIGS. 133, 135, and 136.

FIGS. 137 through 140 show another preferred embodiment which isdifferent from the preferred embodiment shown in FIG. 136 and earlier.To show this embodiment, a forward perspective of its food support 2020is illustrated in FIG. 137, a forward perspective of the assembled unitis shown in FIG. 138, and three rear perspectives are illustrated inFIGS. 120, 139 and 140.

FIG. 141 is a cross-section of prior art.

FIGS. 142 through 145 are cross-sections of embodiments of the presentinventions with unitary food placed within them.

FIG. 146 is a cross-section of an embodiment incorporating presentinventions.

FIG. 147 is a cross-section through an example of prior art.

FIGS. 148 through 155 are cross-sections of embodiments incorporatingpresent inventions with unitary food placed within them.

FIG. 156 is a forward perspective view of a first preferred embodimentof the present inventions.

FIG. 157 is a perspective exploded view of the first preferredembodiment shown in FIG. 156.

FIGS. 158 and 159 are plan views of the first preferred embodiment.

FIGS. 160 and 161 are forward perspective views of a second preferredembodiment of the present inventions.

FIG. 162 is an exploded perspective view of the second preferredembodiment.

FIGS. 163 and 164 are plan views of the second preferred embodiment.

FIG. 165 is a cross-section of the second preferred embodiment asindicated in FIG. 164.

FIG. 166 is a cross-section of the second preferred embodiment asindicated in FIG. 164.

FIG. 167 is a partially exploded forward perspective view of the foodsupport assembly 2318 of the second embodiment.

FIG. 168 is a forward perspective view of the second preferredembodiment showing how its lid handles might be gripped.

FIG. 169 is a forward head-on view of the second preferred embodiment.

FIG. 170 is a side perspective view with shading of the second preferredembodiment.

FIGS. 171, 172, 172A, and 173 are forward perspective views of thesecond preferred embodiment in use.

FIGS. 174 and 175 are for perspective views of control box 2246 andouter housing 2256 exemplifying how the control box might be mounted tothe outer housing.

FIG. 176 is a three-quarter rear perspective view of the secondpreferred embodiment.

FIG. 177 is a partially exploded side perspective view of cooking vessel2252, sleeve 2214, and control box 2246.

FIGS. 178 and 179 are perspective side views showing how power isdisconnected to control box 146 when it is removed from outer housing2256.

FIG. 180 is a forward perspective view with cross-section of the secondembodiment while it is being used for steaming.

FIGS. 181 and 182 are forward perspective views of the second embodimentwith food support assembly 2318 lifted and tipped forward.

FIG. 183 is a plan view of the second preferred embodiment.

FIG. 184 is a side view of the second preferred embodiment.

FIG. 185 is a perspective view from behind and below the secondpreferred embodiment.

FIG. 185A is an enlargement of a portion of FIG. 185.

FIGS. 186 through 189 are forward perspective views of a third preferredembodiment of the present inventions.

FIG. 190 is an exploded view of the third preferred embodiment.

FIG. 190A shows an enlarged view of a portion of FIG. 190.

FIG. 191 is a cross-section of lid 3020 as indicated in FIG. 190.

FIG. 191A shows an enlarged portion of FIG. 191.

FIG. 192 shows an exploded view of lid 3020 of the third preferredembodiment.

FIG. 193 demonstrates how lid handle 3017 might be gripped and used.

FIG. 194 is a lower rear perspective view of control box 3044.

FIGS. 195 and 196 are forward perspective views of the third preferredembodiment with lid 3020 attached on its front.

FIG. 197 is a plan view of the third preferred embodiment.

FIG. 198 is a forward perspective view with shading of the thirdpreferred embodiment.

FIG. 199 is a forward perspective view of alternative spit assembly4010.

FIG. 200 is a forward perspective view of alternative spit assembly 4010when it is lowered with food into sleeve 3016.

FIGS. 201 and 202 are forward perspective views of alternative spitassembly 4010 in use.

FIGS. 203 through 208 diagrammatically show a method of removingpollutants from oil.

FIG. 209 through 212 show using perspective views preferred embodimentfourteen of the present inventions.

FIGS. 213 and 214 show embodiment fourteen in use.

FIG. 215 shows an exploded perspective view of preferred embodimentfifteen of the present inventions.

FIGS. 216 and 217 show perspective views of embodiment fifteen.

FIG. 218 is a plan view embodiment fifteen.

FIG. 219 is a section taken through FIG. 218 as indicated in FIG. 218.

FIGS. 220, 222, and 223 are perspective views of preferred embodimentsixteen of the present inventions.

FIG. 221 is an exploded forward perspective view of embodiment sixteen.

FIGS. 224 and 225 are perspective views of embodiment sixteen in use.

FIGS. 226, 228, 229, and 230 are forward perspective views of preferredembodiment seventeen of the present inventions.

FIG. 227 is a cross-section taken through FIG. 226 as indicated in FIG.226.

FIG. 231 is an exploded view of preferred embodiment seventeen.

FIGS. 232 and 233 are forward perspective views of embodiment twelve ofthe present inventions.

FIG. 234 is a forward perspective view of the second preferredembodiment of the present inventions with double hook 5044 shown in useto help hold unitary food upright.

FIGS. 235 to 237 show a device, preferred embodiment nineteen, which mayhelp steady unitary food being cooked in a vertical position.

FIG. 238 is a forward perspective view of embodiment twenty.

FIG. 239 is an exploded forward perspective view of integrated metallid/sleeve 5064 including exhaust filters 5066 and snap-on plastic lid5068.

FIG. 240 is a forward perspective exploded view of embodiment twenty.

FIG. 241 shows a forward perspective view of embodiment twenty-one.

FIG. 242 shows an exploded side perspective view of embodimenttwenty-one.

FIG. 243 is similar to FIG. 242 except taken from a lower vantage point.

DETAILED DESCRIPTION OF THE INVENTION

Cooking devices, constructed in accordance with the principles of thisinvention, are generally configured to facilitate the cooking of a foodarticle by placing the food article into contact with a hot cookingliquid, e.g., oil or hot water. The devices are specifically constructedto facilitate this process and comprise an internal cooking cavitydesigned to accommodate a volume of a cooking liquid and the desiredfood article. A heating source is contained in the device and ispositioned adjacent the cooking cavity to heat the cavity and itscontents. A lid is positioned over an opening of the cooking cavity andis transparent to permit viewing of the food article being cooked.

The device can be configured having a food support vessel or food basketdisposed therein that can be raised and/or lowered automatically ormanually to remove the food article from the cooking liquid or place thefood article into the cooking liquid, respectively. In an exampleembodiment, the device can be automatically controlled to provide adesired cooking temperature and/or to place and/or remove the foodarticle into the cooking liquid to achieve a desired cooking effect.

Cooking devices, constructed in accordance with principles of theinvention can be configured having a number of different embodiments.Accordingly, while a number of example embodiments of the cooking deviceare disclosed and illustrated herein, it is to be understood that otherembodiments of cooking devices constructed according to principles ofthis invention not expressly disclosed or illustrated are also intendedto be within the scope of this invention.

First Embodiment

FIGS. 1 to 12 illustrate a first embodiment cooking device 21constructed in accordance with the principles of this invention. Thecooking device 21 generally comprises an outer or external housing 22that is sized and shaped to provide an inner cavity to accommodate thedifferent elements of the device. The outer housing 22 can be formedfrom structurally rigid materials such as metals, plastics and the likeand defines an outer structure of the device. The outer housing 22comprises a wall structure that extends upwardly from a base or bottomportion that is positioned adjacent a device supporting surface, e.g., atable or kitchen counter, and that extends axially a distance to an openend. In an example embodiment, the outer housing is capped on its bottomend by a base 28 (as best shown in FIG. 12).

The outer housing 22 can be configured including one or more vents tofacilitate providing a more user-friendly cool outer surface. In anexample embodiment, the outer housing 22 is constructed havingconvection ventilation of hot air that is disposed within the annularspace that is formed between the inside surface of the outer housing andthe outside surface of the cooking vessel (24 described below).Specifically, the outer housing is constructed comprising a plurality ofvent openings 86 disposed through the base 28, and vents 88 disposedthrough the wall surface of the outer housing 22.

A lid 20 is positioned over a top end of the device 21 and is locatedadjacent the open end of the outer housing 22. In an example embodiment,a portion of the lid is attached to the device to facilitate movement ofthe lid from an open to a closed position without being removedtherefrom. In an example embodiment, the lid is configured to closeagainst a cooking vessel 24 that is disposed within a cavity ## of theouter housing 22. The lid 20 is attached to the device 21 in a mannerthat permits it to both move axially within the device, to seal andunseal with the cooking vessel 24, and to pivot away from the open endof the outer housing 22, to permit for the loading and unloading of foodinto and out of the cooking device. In an example embodiment, the lid 20is attached to the device through a slide and hinge mechanism 78 (asbest shown in FIG. 3). The lid may be rested in an open position (asshown in FIG. 3) to make it more convenient to use the device.

The cooking vessel 24 is statically secured within the cavity of theouter housing and is made from a structural material such as metal,metal alloy and the like that is capable of retaining a rigid structurewhile containing a volume of heated cooking liquid such as oil or water.In an example embodiment, the cooking vessel is formed from a metallicmaterial. The cooking vessel is configured having a wall surface that issized and shaped to fit concentrically within the outer housing cavity.The cooking vessel as a closed end that is positioned adjacent the outerhousing base, and has an open end that is positioned adjacent the outerhousing open end.

A food support vessel 26 is disposed within the device 21 and, morespecifically, is removably disposed within the cooking vessel 24. Thefood support vessel 26 comprises a generally continuous wall structurethat is sized and shaped to fit concentrically within the cookingvessel, and that extends axially from a base or floor 32 to an open end.The food vessel floor 32 comprises a plurality of holes or perforations30 that extend therethrough that are sized and shaped to facilitate thepassage of the desired cooking liquid from the cooking vessel and intothe food vessel.

The food support vessel 26 is sized to permit axial movement within thecooking vessel 24 to facilitate moving the food vessel axially upwardsand downwards therein. As better described below, the food supportvessel 26 is configured to contain one or more desired food articlestherein while the food article is being cooked within the cookingvessel, and while the food is being lowered into a cooking position andremoved from a cooking position within the cooking vessel 24.

In an example embodiment, the cooking vessel 24 and food support vessel26 are both configured having an slightly elongate cylindricalconfiguration, thus being better able to accommodate and being moreclosely contoured to fit an exterior of a turkey. Configuring thecooking vessel and food support vessel in this manner enables the deviceto more efficiently accommodate a turkey without wasted space, therebyhelping to maximize counter space, as well as more efficiently cook aturkey without wasted cooking liquid and the energy and time necessaryto heat the same, when compared to a simple cylindrical cooking device.

The lid 20 of the device is placed into an open position to allow forthe loading of one or more food articles into the food support vessel26. The lid is designed to move from an open position by hingedlyswinging over the open end of the food support vessel 26, and thensliding axially towards the food support vessel 26 to cap and seal thecooking vessel 24.

In operation, the lid 20 is opened to exposing the food support vessel26. The desired cooking liquid, e.g., oil, poured into the open end ofthe food support vessel 26 and runs through the holes 30 in the foodsupport vessel floor 32. The cooking liquid is provided until a desiredcooking volume is achieved. In an example embodiment, the floor of thefood support vessel includes a viewing depression 34 disposed thereinthat enables viewing of the cooking liquid level within the device.Viewing the depression 34, located in and projecting below the bottom offood support vessel 26, by filling with oil before the acceptable oillevel is exceeded, helps to ensure a user will not overfill, orunderfill, the device with water for steaming, or with cooking oil fordeep fat frying. Alternatively, a light conducting material, such asglass or plastic, may be formed to perform the same purpose.

The device includes a trough 64, formed at least along a lower forwardouter portion of outer housing 22 that operates to catch and contain anycooking liquid that may spill when introducing it into the device orthat overflows from the device for any reason. Accordingly, the trough64 helps to prevent the spillage of cooking liquid from the device ontoand potentially causing damage to a supporting substrate surface.

FIG. 5 shows the device after a desired food article 44 or food articleshave been placed in the food supporting vessel 26. The food supportingvessel 26 is placed in a raised position with cooking vessel 24, and thelid 20 is retracted back away from the opening of the food supportingvessel 26. Once the food article is loaded within the food supportingvessel 26, the lid 20 is pivoted towards and placed over open end of thefood supporting vessel as best shown in FIG. 6. Once positioned over theopen end, the lid 20 is then axially moved into the food supportingvessel 26 and is closed into position to cap the cooking vessel 24. Inan example embodiment, the lid is secured into place in its closedposition by the use of one or more latches. In an example embodiment,the latches 36 are positioned along the device outer housing atdiametrically opposed locations along the open end, and the latches canbe operated to release the lid by latch switches positioned along anoutside surface outer housing.

In an example embodiment, the device can include a timer that isconfigured to permit a user to set a desired cooking time. In apreferred embodiment, the timer is configured so that the set cookingtime includes the time necessary to preheat the cooking liquid. Timeronly control, where an adjustable thermostat is not used, may be desiredfor the purpose of making the cooking process simpler and moreconvenient.

The device 21 further includes means for lowering and raising the foodsupport vessel 26 within the cooking vessel. In an example embodiment,such lowering and raising means is provided in the form of a motorlifting and lowing mechanism 42. In an example embodiment, the motorlifting and lowering mechanism 42 is activated by an electric circuit40, and is configured to lower the food support vessel 26 further downinto cooking vessel 24 (as shown in FIG. 8). The electric circuit can beconfigured to operate the mechanism 42 by user input and/or inconjunction with the timer. For example, the electric circuit can beconfigured to operate the mechanism to lower the food article into thecooking liquid when the cooking liquid has reached the desired cookingtemperature.

In FIGS. 7 and 8, the food article being cooked is shown as 44 and thecooking liquid surface is represented by dotted straight line 46.Accordingly, FIGS. 7 and 8 illustrate how the motor lifting and loweringmechanism 42 operates to place the food article into contact with thecooking liquid, and how the cooking liquid is displaced within both thecooking vessel and the food supporting vessel to cover the food articleto enable cooking of the same.

In such example, when the timer has reached the set cooking time, it isconfigured with the electric circuit 40 to operate the motor lifting andlowering mechanism to raise the food support vessel 26 and remove thefood article out of the cooking liquid. As shown in FIG. 7, the food isthen suspended above the cooking oil where the food may drain. In anexample embodiment, the lifting and lowering mechanism 42 can include alifting bell mechanism 90 that is configured to ring when the foodplaced within the food support vessel is being raised or lowered in thedevice, thereby operating to provide an audio alert to the user toverify that these operations are carried out correctly.

An example electrical circuit utilizing a preset thermostat, shown ascircuit 40 in FIG. 13, used in combination with food lifting andlowering 42, helps ensure that the food article is lowered into thecooking liquid immediately or soon after the cooking liquid has reacheda temperature that us sufficient to cook the food. Once the fool articleis placed into the device and the thermostat is set at the desiredcooking temperature, the remaining steps of heating the cooking liquidto the cooking temperature, lowering the food article into the cookingliquid, cooking the food article for a desired amount of time, andremoving the cooked food article from the cooking liquid, is all doneautomatically, and without the need for user intervention. Thus, theelectrical circuit and lifting and lowering mechanism combination helpsto ensure that the food properly cooked, removed from the cookingliquid, and drained, all at the proper time, as set by the user, and allagain without the need for user intervention after start up.

Thus, the circuit and lifting mechanism greatly simplifies and makessafer the cooking process. Instead of having to use the four-stepprocess described earlier, where the user must first preheat oil, thencome back and put the food into the heated oil, and then return a thirdtime to take the food out from the oil, and finally return a fourth timeafter the food has been drained of excess oil to serve the food; theuser of the present device must only put the food and the oil into thedevice, activate the circuit by setting the timer 38, and then return toserve the food after the food has been automatically cooked and drained.

The cooking liquid can be left in the device 21 for repeated use or maybe removed, depending upon expected usage and operator desires. In anexample embodiment, the device 21 is constructed comprising a drain tubeor conduit 48 (best shown in FIG. 3) that is mounted in storage brackets50 and 52 that are positioned along an outside surface of the outerhousing 22. The drain tube has a first end that extends through anopening in the outer housing and that is in communication with cookingliquid disposed within the cooking vessel 24. The opposite end of thedrain tube is closed by the use of an appropriate closing member, suchas a valve, plug or the like. In an example embodiment, the drain tubeend opposite from the cooking vessel is sealed by a plug 54 that ispressed into the end of tube. The drain tube can be formed fromconventional materials that can be flexible and that are able towithstand the temperature of the cooking liquid. Suitable materials forforming the drain tube include.

In an example embodiment, the drain tube runs upwardly a distance alongthe outside surface of the outer housing 22 from the opening near thebase of the outer housing to a height that is above the highest surfacelevel of the cooking liquid, i.e., as measured when the food article islowered therein for cooking. The drain tube then has a 180 degree bendat this point along the outer housing so that its end opposite the enddisposed within the outer housing opening is positioned adjacent theouter housing base. The drain tube 48 is positioned in this matter alongthe outer housing outside surface to prevent unwanted leakage of cookingliquid therefrom from gravity effect.

When the cooking liquid is to be removed from the device, the drain tube48 is removed from the storage brackets 50 and 52, and the plug isremoved from the tube end. The end of the tube 48 is then placed intocommunication with an appropriate storage or disposal device. The tubemay also be configured having a pinch valve 58 positioned therealong inaddition to or in place of the plug 54. The plug 54 and pinch valve 58are optional redundant valving mechanisms, which may augment the gravityvalve provided by drain tube 48 when it is stored on brackets 50 and 52.The cooking liquid is then allowed to drain from the device by gravityby moving the disposal container, and the drain tube, to a positionbelow the surface level of the cooking liquid, e.g., by placing thedisposal container onto the floor. In an example embodiment, the storageor disposal container can be configured as illustrated in FIG. 14.

FIGS. 14 to 16 illustrate a filtering mechanism 60 that can be used inconjunction with the device 21 for the purpose of filtering the cookingliquid removed from the device for reuse within the device or forstorage. The filtering mechanism 60 comprises an upper filter housing 61having a nipple 59 that projects outwardly therefrom, and that is sizedand configured to permit connection to an end of the drain tube 48. Theupper filter housing 61 is sealed to a lower filter housing 63 with thetwo housings forming an enclosure that contains a filter 65. All liquidentering the filter enclosure via the nipple 59 must therefore passthrough the filter 65 before exiting out of the bottom of lower filterhousing 63.

The lower filter housing 63 includes a plurality of surface features 75that are configured to provide a secured fit with the storage ordisposal container 56 and/or to allow air to escape from the container56 during the cooking liquid draining process to prevent unwantedpressure build up within the container that could otherwise impaircooking liquid drainage. In a preferred embodiment, the surface features75 are provided in the form of ribs that extend circumferentially aroundthe lower filter housing 63.

The filtering mechanism additionally includes means for shutting off theflow of cooking liquid therethough when the level of cooking liquid inthe disposal or storage container 56 reaches a predetermined maximumlevel. In an example embodiment, the means for shutting off flow isprovided in the form of a float valve that is embodied in the form of ainverted frustum-conical shaped filter stopper 67 that normally hangs inan open position allowing liquid flow thereby when the cooking liquidlevel within storage or disposal container 56 is below the bottom offilter assembly 60 as exemplified by dotted line 71 (as best shown inFIG. 16).

When the cooking liquid level in the container 56 rises above filterstopper 67's lower rim (as shown by the cooking liquid level 73 in FIG.16), further transmission of liquid through filter assembly 60 isblocked by the upward movement of the filter stopper 67, floating up onhigher cooking liquid level 73, blocking the cooking liquid from passingthrough the filtering mechanism, as indicated by as dotted outline 69.This, therefore, operates to prevent the storage or disposal container56 from becoming overfilled. The cooking liquid that is filtered throughthe filtering mechanism 60 can be reused in the device, and suchfiltering of the cooking liquid operates to extend the duration duringwhich the same cooking liquid can be used without replacement.

In an example embodiment, the device 21 is configured to heat thecooking liquid contained therein by use of an electric heating elementor coil 76 (as best shown in FIG. 4). In an example embodiment, a veryefficient electric immersion heater, in the form of the heat coil 76, isused to bring the cooking liquid to a desired cooking temperature inminimum amount of time while simultaneously conserving electricity. Thissame heater can conveniently be unplugged and removed from the cookingvessel 24 to facilitate cleaning. Thereby, avoiding any potential damageor safety issue that may exist by exposing any electrical components towater during cleaning of the device.

Power can be supplied to the device by conventional household ACelectricity via a conventional household electrical outlet. In apreferred embodiment, power is supplied into the device through the useof a plug 62 that is magnetically coupled to the device. The use of sucha magnetically coupled plug 62 is desired for the purpose of permittingan easy release of the power supply cord from the device should thepower supply cord be pulled. This feature provides an additional levelof safety from the device unit being inadvertently moved or tipped dueto an unintentionally stumbling or pulling on the cord.

The above-described and illustrated first embodiment cooking device hasbeen described for cooking foods using a cooking liquid. Cooking liquidsuseful with the device are understood to be cooking oil and water. Thus,it is to be understood the device can be operated using either cookingoil or water using all of the same mechanisms described above to providethe same advantages noted above.

In an example embodiment, the device can be configured having aninternal venting system that is engineered to reduce the possibility offoam overflowing from the cooking vessel 24. The venting system isoperates to convert any cooking liquid foam formed in the device backinto liquid cooking oil, and is provided in the form of a skirt 66 thatextends downwardly a distance from an inside surface of the lid 20 andthat is sized and configured to fit concentrically within the foodsupport vessel 26 when the lid is in a closed position. The lid skirt 66is basically a wall structure that extends a predetermined depth withinfood support vessel and that forms an annular space therebetween. In anexample embodiment, the annular space is sufficient to allow for thefree flow of cooking liquid therebetween.

The lid skirt 66 includes a plurality if vent holes 68 disposedtherethough and that are provided adjacent a top potion of the skirtwhere it meets the lid. Any foam that is formed in the device during thecooking process is forced by cooking pressure through the annular spacebetween the skirt 66 and the food support vessel 26 wall, and optionallyalso through lid skirt vent holes 68, and this operation operates toconvert the foam back to liquid that is channeled back into the device.

As best shown in FIG. 5, in an example embodiment, the outer housing 22,cooking vessel 24, and food support vessel 26 are all configured havingan inclined structure that is tilted towards a front of the device 21,and thus that is inclined towards the user. Such an inclinedconfiguration is desired for the purpose of aiding the user in placingfoods into and removing foods from the device. The inclinedconfiguration of the outer housing 22, the cooking vessel 24, and thefood support vessel 26 also makes the device easy to look into, withouthaving to stand up directly over the device, thereby enabling a viewerto more easily view the food article being cooked.

To further facilitate this ease-of-viewing feature, the lid 20 isconstructed comprising a large transparent window 70, which can be madefrom glass or plastic or the like.

In an example embodiment, the lid is configured to help prevent steambuildup on the inside surface of the lid glass through the inclinedorientation of the lid on the device, and thus help a user to view thefood being cooked. Additionally, the inclined placement of the lid andits window, by facing the user more directly than a horizontal window,also facilitates a user looking into cooking vessel 24 to view the foodbeing cooked. In an example embodiment, the glass window 70 occupiesabout 80 percent of the lid upper surface, thereby also operating toprovide an improved level of food viewing within the device.

In an example embodiment, a thermostat 80 is attached to the outsidebottom surface of the cooking vessel 24, and its placement there mayoperate to facilitate cleaning of the cooking vessel as well as provideinexpensive manufacture. The thermostat 80 may be set at the factory fora fixed temperature or may be user adjustable. A thermal fuse 82 mayalso be attached to the exterior of the cooking vessel 24 to simplifymanufacture and enhance safety.

As best shown in FIG. 1, the device may be constructed having handles 84located on sides of the outer housing 22, to assist the user inconveniently and safely moving the device 21.

If desired, the internal parts of the device, such as the cooking vessel24 and foods support vessel 26, can be formed having a nonstick coatingfor the purpose of facilitating cleaning and to prevent the foodarticles from adhering thereto.

Each of the embodiments described herein has the potential to deep fatfry, or steam, or roast, or heat foods. They may also function as aroaster, similar to those made today by the company Nesco, withvirtually all of the advantages that company's product line offers. Thisincludes not only roasting and cooking solid food, including meats andvegetables, but also making soups and other liquid foods.

Second Embodiment

FIGS. 17 and 18 illustrate an alternative or second embodiment of thecooking device 72 as constructed in accordance with the principles ofthe invention. Some features from the first embodiment cooking devicedescribed above and illustrated in FIGS. 1 to 13 are incorporated intosecond alternative embodiment 72, and will be obvious to thoseknowledgeable in the art.

The second embodiment cooking device 72 comprises a food support vessel92 that is disposed within a cooking vessel 94. As best shown in FIG.18, in an example embodiment, the cooking vessel 94 and/or the foodsupport vessel 92 are configured having one end that is slightly widerthat an opposite end. In a preferred embodiment, the cooking vessel andfood support vessel are each configured having one end slightly widerthan an opposite end to better and more efficiently accommodateplacement of a turkey therein. Configuring the cooking vessel and foodsupport vessel in this manner helps reduce the overall size of thecooking devices, reduce countertop space usage, reduce storage space,reduce oil usage and thus oil warm-up time. In particular cooking vessel94 and food support vessel 92, by being broad at one end to accommodatethe turkey's breast when placed horizontally therein, minimizes thevolume needed for cooking. Additionally, the placement of a turkeyhorizontally within the cooking device also helps to minimize cookingliquid usage during the cooking process, and thus reduce cooking liquidheating times.

As illustrated in FIG. 17, the food support vessel 92 is moved withinthe cooking vessel between a lower position 93 (shown in phantom) and anupper position 95 by a lift mechanism 74 that is similar to the liftmechanism 42 described above for the first embodiment cooking device.The lift mechanism 74 for this second embodiment includes an added track99 that is positioned outside of the food support vessel and that isprovided to restrict travel of the food support vessel and its contentsto low-friction vertical linear movement only, with no side to sidecomponent. When the food support vessel 92 is in the upper position 95,it is inclined by gravity pulling on off-gravitational-center singlepivot support 97 fixed on the side of food support vessel 92 to allowoil to drain from the food support vessel and its food contents.

Third Embodiment

FIGS. 19 to 36 illustrate a third embodiment cooking device 200,constructed according to principles of the invention. This thirdembodiment cooking device shares some of the advantages and features ofthe first two embodiment cooking devices disclosed above. The thirdembodiment cooing device 200 generally includes an outer housing 202having a base support 210 positioned at a closed outer housing end. Theclosed base support 210 may comprise a plurality of holes disposedtherethrough to facilitate a convective flow of air within the outerhousing.

A cooking vessel or cooking liquid bucket 218 is statically disposedwithin a cavity of the outer housing 202 and is sized and configured toaccommodate a volume of cooking liquid therein. The cooking vessel 218is supported by the outer housing base support 210. A food supportvessel or food holding basket 220 is disposed within the cooking vessel218, and an oil straining screen 220 is interposed between the foodsupport vessel 218 and the cooking vessel. As shown in FIG. 20, the foodsupport vessel 218 includes an oil level viewing port 272 disposedtherethrough to help the user ascertain how much oil is in, or needs tobe added to, the cooking vessel 218.

The oil straining screen 258, which is suspended below the food supportvessel 220, strains out impurities in the oil, which can operate shortenits useful life. This straining process takes place every time the foodsupport vessel 220 is raised from the oil. Impurities are easily cleanedfrom straining screen 258 by placing it in a dishwasher, or by washingit in a sink, or by other means. The oil straining screen 258 mayinclude any appropriate filtering material. One particularlyadvantageous reusable filtering construction comprises a stainless steelscreen with between 15 and 50 wires per inch.

An immersion heat coil 222 is disposed within the cooking vessel,positioned adjacent a bottom portion of the cooking vessel, and isinterposed between the bottom portion of the cooking vessel 218 and theoil straining screen 220. The immersion heat coil 222 is connected to acontrol box 204. The control box 204, including the heat coil 222, isremovably attached to a portion of a rear wall surface of the outerhousing 202, positioned adjacent the open end of the outer housing andpositioned generally in a central position along the rear wall surface,via a mounting bracket 262. A conventional multi-prong pin-type plug andsocket can be used to electrically connect the control box 204 to thebase of the cooking device, with both the plug and the socket beingrigidly mounted, one to control box 204, and the other to the cookingdevice outer housing. Such plugs and sockets are common and thus are notillustrated herein.

When the control box 204 is lifted from the outer housing 202, the flowof electricity to the control device and its internal electricalcomponents is cut off by the plug and socket arrangement described abovebeing consequently disconnected. The control box 204 is configured sothat it can be lifted clear of the outer housing 202 to allow for easiercleaning of the cooking vessel 218 without the presence of immersionheat coil 222 and any of the other electronic components attached to andremoved with the control box 204. The control box is constructed so thatmost of mounting bracket 262 and the immersion heat coil 222 aredisposed within the cooking vessel 218 when control box 204 is mountedto the outer housing 202.

A lid 206 is disposed over the open ends of the outer housing 202 andthe cooking vessel 218. The lid can be configured to permit opening beeither unlatching it and pivoting it rearwards, or by unlatching it andlifting it off and away from the cooking device. In an exampleembodiment, the cooking device includes a lid latch 212 that projectsfrom the outer housing 202 that is configured to releasably hold the lidin closed position, and by a rod axle 207 that is mounted on the back oflid 206 and that engages open hooks 209 that are part of control box204. Engagement of the lid rod axle 207 resting in the open hooks 209permits the lid 206, when released from its closed position, to bepivoted upwards away from the outer housing open end to a stableposition that is just past vertical (best shown in FIG. 35) tofacilitate loading and unloading food from the cooking device, or forother purposes.

To enhance safety, in combination with the engagement between the openhooks 209 and the rod axle 207, the lid latch 212 operate to secures thelid 206 to the outer housing 202 and the cooking vessel 218 during thecooking process. This lid is latched into a closed positioned in thecooking device by placing the lid over the open end of the outer housingand cooking vessel and passing the lid latch 212 projecting from theouter base cover 202 through a latch opening 213 in the lid. The latch212 can include a spring mechanism to bias the latch 212 into a positionwithin the latch opening 213 that causes the latch to interface and abutagainst a portion of the lid to prevent its upward movement away fromthe outer housing.

In an example embodiment, the cooking device can include alignment pins228 that extend from the an open end of the outer housing 202 and thatcooperate with alignment holes 230 in the lid to assist ensuring properpositioning of the lid over the outer housing open end to ensure desiredengagement of the latch within the latch opening. The lid is placed intoposition over the open end of the outer housing 202 by pulling the lidforward so that the rod axle 207 engages the hooks 209, and thealignment pins 228 pass though the alignment holes 230 to force the lidforward permitting engagement of the latch within the latch opening.

As shown in FIGS. 19 and 20, in an example embodiment, the lid 206 isconstructed comprising a primary portion that is formed from atransparent material as noted above for the other cooking deviceembodiments of this invention, and further comprising an outer framesurrounding at least a portion of the transparent material. In anexample embodiment, at least about 80 percent of the lid is formed fromthe transparent material. In a preferred embodiment, the lid comprisesgreater than about 90 percent of the transparent material. By allowingmore ambient light into the cooking cavity, and by providing moreviewing area, such lid comprising a large transparent portionfacilitates viewing food while is cooking, and thus helps in bothgauging food cooking progress, and also providing appetite appeal.

In an example embodiment, when the lid 206 is disposed over the open endof the outer housing 202 in a closed position it tilts or is inclineddownwardly (moving from the rear of the lid forward). The inclinedposition of the lid can be provided by either the shape of the liditself or by the shape of the outer housing open end. In an exampleembodiment, the outer housing open end is shaped having a front portionthat is shorter than a rear portion to provide the downwardly tiltedorientation. This downwardly tilted orientation makes it easier for theuser to place and remove food articles into and out of the cookingassembly, and helps to keep moisture from collecting on the inside oflid 206 that could otherwise operate to obscure viewing of the foodbeing cooked. Such downwardly tilted orientation also enables a user tohave a clearer view of the interior of the cooking device and thecooking vessel where food is being cooked from a distance, i.e., withouthaving to stand and look directly over the cooking device.

FIGS. 21 and 22 illustrate two electrical circuits 248, 250 of a controlsystem used with the cooking device of this invention that can be usedto control the cooking process. One of the electrical circuits is usedwith a bidirectional DC motor, and the other of the electrical circuitsis used with an auto-reversing when stalled synchronous motor.

In an example embodiment, a timer 205 is disposed within the control boxand is part of the control system to control the cooking process.Specifically, timer and the control system are configured to raise thefood from the hot cooking liquid once both a predetermined preheating ofthe cooking liquid and cooking of the food article has been completed.The control system is also configured to lower the food into the hotcooking liquid once the cooking liquid has been preheated to atemperature preset by thermostats 232 and 234. Thus, the control systemoperates to cook food in a minimum amount of time by precisely startingthe cooking process immediately upon the cooking liquid being hot enoughto cook.

A food article disposed within the food support vessel 220 is raised andlowered into the cooking vessel 218 by use of a lifting mechanism thatis attached to the control box. In an example embodiment, the liftingmechanism comprises a gear reduced bidirectional motor 236, 238 that ismounted in the control box 204. The bidirectional motor 236, 238bidirectionly drives a screw threaded rod 240 that projects downwardlyfrom the motor into the control box. The screw threaded rod 240 isthreadedly engaged with a hook 242 to cause the hook to travel up anddown by screw thread engagement with the threaded rod 240. The hook 242is configured having a forward face that removably engages a bracket 246positioned on a backside portion of an upper flange of the food supportvessel 220 (as best shown in FIG. 25), and thereby enables mounting ofthe food support vessel 220 within the cooking vessel 218.

The electrical circuits 248, 250 control the cooking process in thefollowing manner. Power enters through a power supply plug 252 andpasses through both the thermostat 232, 234 and the timer 205. A foodsupport vessel position sensor switch 254, 256 is provided in the formof a snap-action toggle switch that switches when the food supportvessel 220 is either at its lowermost or uppermost positions.

Circuits 248, 250 start with the food support vessel 220 in itsuppermost position as detected by the basket position sensor switches254, 256. Once the cooking liquid has reached the desired cookingtemperature, thermostat 232, 234 switches and causes the food supportvessel 220 and the food article disposed therein to lower until itreaches its lowermost position, at which point the basket positionsensor switches 254, 256 change their switching position. Cookingcontinues until the countdown timer 205 reaches the user preset time andthen turns off. This causes motor 236, 238 to raise the food supportvessel 220 until it reaches its uppermost position and the basketposition sensor switches 254, 256 again switches.

A feature of this cooking device is that the control system and the liftmechanism allows automated cooking of a food article even when the useris not present. In operation, the user simply, in sequence: pours in theappropriate amount of cooking liquid oil into the cooking vessel 218;mounts the food support vessel 220 to the hook 242; inserts the foodarticle to be cooked into the food holding vessel 220; closes the lid206; sets the timer 205 for the combined oil warm-up and cooking time;and may then walk away with only minimal need for periodic checking tobe sure everything is functioning normally. Once cooking is complete,the food is automatically lifted under control of circuits 248, 250, andwithout need for user interface, from the cooking oil, and is drained ofoil. After oil draining, the food is ready to be removed from thecooking device and served.

This automated cooking system is much safer and more user friendly thansystems that require the user to manually lower food into the cookingliquid, at least because it does not depend on the user slowly loweringthe food into the hot cooking oil while using only imprecise musclepower, and because the user need not be present adjacent to the unitwhen food is lowered into, or is removed from, the hot cooking liquid.Also, the lid may be closed when the food is lowered into the oil, thusproviding yet one more level of safety.

FIGS. 26 and 27 illustrate how the food support vessel 220 may beconfigured to automatically tilt when placed into its raised position(shown in FIG. 27) by action of the food support vessel 220 pivotingunder gravity on an off-center connection between the hook 242 and thebracket 246. When configured to provide such tilting operation, thetilting movement of the food support vessel 220 can be constrained orlimited by action of the food support vessel contacting an adjacent sidewall of the cooking vessel 218. Tilting of the food support vessel 220helps to facilitate draining of oil from a cooked food article containertherein such as a turkey or a chicken.

FIGS. 23, 24, and 28 illustrates how the basket position sensor switch254, 256 operates. The hook 242 that threadedly engages the threaded rod240 moves up and down under power from the bidirectional gear reducedmotor 236, 238. The hook 242 passes through a slot 264 that extendsvertically within a mounting bracket 262 of the control box. The hook242 also passes through a slot 266 that is disposed through a slideplate 260. In an example embodiment, the slide plate 260 is movablyinterposed between the mounting plate 262 and the threaded rod 240 andhook assembly. The slide plate slot 266 is sized having a vertical slotlength that is slightly less than that of the vertical excursion of hook242, thereby causing causes the slide plate 260 to rise to with the hooka predetermined amount to a raised position when the hook 242 reachesits upper position (as shown in FIG. 23). This also causes slide plate260 to fall to a lower position when the hook 242 reaches its lowerposition (as shown in FIG. 24).

The slide plate 260 includes an elongated switch lever that extendsoutwardly therefrom and that is configured to engage a toggle actuator270 of switch 254, 256. In an example embodiment, elongated switch leverincludes a hole 268 disposed therethrough that is sized to accommodateplacement of the toggle actuator 270 therein. Configured in this manner,the upward and downward movement of the slide plate 260, caused by hook242 hitting the top and bottom of slide plate slot 266 when moving toits upper and lower positions, causes switch 254, 256 to change itsactuating position. In an example embodiment, the switch lever hole 268is elongated vertically to allow space for the toggle actuator 270 tosnap cleanly when changing its actuating position.

As shown in FIG. 30, the third embodiment cooking device of thisinvention may also include a drain hose 274 with plug at its end 276,that is attached to the outer housing 202 and that functions in a mannersimilar to the flexible hose described above for the first embodimentcooking device. In an example embodiment, the plug 276 is retained onthe end of drainage hose 274 by a plug retainer 278 which secures theplug it to the end of hose 274 even when the plug 276 is removed fromits plugged position.

FIGS. 37 and 38 illustrate the contrast in space efficiency betweenusing food article containers, e.g., food support vessels, having acylindrical cross section or circular plan view (shown in FIG. 37)versus a rectangular cross section or rectangular plan view (shown inFIG. 38) for cooking a poultry food product 300 in a horizontalposition. A best efficiency for a food article food container having arectangular plan design has been found where the ratio between length304 and width 302 is between about 1.1 to 1.5. The improved spaceefficiency presented using such a rectangular food article containermeans that less oil may be used for cooking food, and that a cookingdevice comprising such food article container may take up lesscountertop space. The use of radiused corners 307 in such food articlecontainer further improve this efficient use of space. Best results areprovided when the food article container for cooking poultry foods isrectangular as noted above, and has radiused corners 307 that are sizedmore than about 10% of the length 304. The above description of improvedefficiencies that are gained by using a non-cylindrical food articlecontainer is understood to apply to all embodiments of the cookingdevice as constructed according to this invention.

Fourth Embodiment

FIGS. 41 to 57 illustrate a fourth embodiment food cooking device 301,constructed in accordance with the principles of this invention,generally comprising an outer housing 316 and a lid 306 that is movablyposition over a open end of the outer housing. FIGS. 39, 40, and 41 showforward perspective views of the cooking device 301 with the lid 306 indifferent positions. In FIG. 39, the device 301 is shown with the lid306 in an inverted position to minimize the space needed for storage. InFIG. 40, the device 301 is shown with the lid in a raised position forloading and unloading foods. In FIG. 41, the lid is shown in a closedposition for cooking a food article. The lid 306 may also be removedcompletely at any time, by simply unlatching and lifting it away fromthe outer housing 316.

The lid 306 is specially constructed having a wall section that projectsoutwardly a distance from a lip that extends around a peripheral edge ofthe lid and that is configured to contact the open end of the outerhousing 316. The wall section extends to a closed end of the lid thatforms the top portion of the lid when the lid is placed in a closedposition on the cooking device. Accordingly, the lid is configuredhaving a concave inside surface defined by the wall section and topportion.

This lid configuration provides improved storage compactness (when thelid is inverted and placed within the cooking device as shown in FIG.39), and provides exceptional food visibility is accomplished because.In an example embodiment, it is desired that the lid wall section extenda vertical depth that is greater than about 20 percent of the width ofthe lid as measured from right to left across the front portion of thelid. As noted above, the lid 306 may be inverted and placed inside ofthe cooking device for compact storage. In an example embodiment, thecooking device of this fourth embodiment is designed to be efficient instorage by having over about 70% of the lid 306 store inside of thecooking device.

The lid 306 may be made of transparent material, such as those materialsdescribed above for the lid of the other cooking device embodiments. Theuse of such transparent material, in combination with the unusuallylarge area of lid 306 due to its concave shape, operates to facilitateviewing food while the food article is cooking, both because it allowsmore light into the food cooking vessel or compartment 326, and becauseit allows more viewing area to observe the food article disposedtherein. The enhanced ability to view the food article being cooked hasadvantages of both creating appetite appeal, and helping in gauging foodcooking progress.

The lid 306 may be constructed in many different ways well known in theart. In an example embodiment, the lid can be formed by injectionmolding from a plastic material, such as polypropylene plastic, as asingle piece. Such lid construction would be both inexpensive tomanufacture and very durable.

The lid 306 may be securely latched to the cooking device during thefood cooking process through the engagement of a latch 314 extendingfrom the outer housing and a latch opening 336 that is disposed within alid lift handle 358 extending outwardly away from a forward portion ofthe lid lip. The latch 314 can be spring biased to provide a releasablelatching attachment with the latch opening when the lid is lowered downonto the outer housing open end.

The lid 306 rests upon an upper portion 346 of the outer housing 316 (asshown in FIGS. 51A, 51B, and 52), which may be constructed of the sametypes of materials described above for the other embodiments of thecooking device, such as plastic or other temperature limited material.

A cooking vessel or bucket 350 is disposed within an inner cavity of theouter housing 316 and is sized and configured to accommodate a volume ofcooking fluid therein. As best shown in FIG. 53, the outer housing 316is sized and shaped to fit over and cover a portion of the cookingvessel 350. The cooking vessel 350 is covered along its upper region bythe outer housing 316, and is covered along its lower region and issupported by an outer housing base 424. Thus, the outer housing of thisfourth embodiment cooking device is provided as a two part assembly.

A pliable heat resistant gasket 366 is interposed between an outwardlyflanged edge 368 of the cooking vessel 350 and an inwardly flanged edgeof the outer housing 346 to protect and insulate the outer housingtherefrom. Insulating connectors, such as stainless steel screws or thelike may be used connect the outer housing 346 to the cooking vessel350, wherein such connectors extend through the pliable heat resistantgasket 366.

As best shown in FIGS. 51A, 51B, and 52, the pliable heat resistantgasket 366 wraps over both the inner and outer perimeters of the cookingvessel flanged edge 368. Where the gasket 366 wraps over the innerperimeter of the flanged edge 368, it spaces the lid 306 away from, andthermally insulates it from, the cooking vessel 350 when lid 306 is in aclosed position closed. The gasket 366 also operates to provide a sealbetween the lid 306 and the cooking vessel 350. If desired, this sealcan be enhanced by ribs or the use of other surface features extendingfrom the inner perimeter of pliable heat resistant gasket 366. Wrappingthe exterior perimeter of pliable heat resistant gasket 366 around,over, and back again in a “C” shape over the outer perimeter of thecooking vessel flanged end 368 (as shown in FIGS. 51A and 51B) helps tolock the gasket 366 into place.

As best shown in FIGS. 50 and 53, an external heating element 352 isaffixed to a bottom portion of the cooking vessel 350. Positioning theheating element 352 outside of bucket 350 is both less expensive tomanufacture and easier to clean than a heater placed within bucket 350.The heating element can be of the same type described above for thefirst cooking device embodiment. In addition to the heating element, athermostat 412 and a thermal fuse 420 are also connected with the bottomof the cooking vessel. The thermostat 412 may actually be a singlepreset thermostat, can be two or more switch controlled presetthermostats, or can be a user adjustable thermostat. The thermal fuse420 cuts power going to the cooking device in the event of unacceptableheat within the embodiment.

A support 422 can be used to connect between the bottom of the cookingvessel 350 and an inside surface of the outer housing base portion 424.The support is provided to help distribute the weight of cooking vesseland its contents directly to the outer housing base 424 of the cookingdevice where the support feet are (see FIG. 49).

FIGS. 51A and 51B illustrate respective details 330 and 332 taken fromFIG. 52 that best show the manner in which the lid is attached to theouter housing. FIG. 51A illustrates the releasable attachment that isformed between the lid and the outer housing along a forward portion ofthe lid, wherein the latch 314 projecting from the outer housing engagesthe latch opening 336 in the lip handle. FIG. 51B illustrates theattachment between a rear portion of the lid and the outer housing, thatis provided by the mechanism of a rear rib 334 projecting outwardly froma rearward portion of the lid and sliding under a lower portion of alifting mechanism enclosure 432. The lid 306 may be separated from theouter housing lower body 316 by pulling actuator lever 318 of latch 314forward 320 and lifting lid 306 upward 322 (FIGS. 51A, 51B, and 52).

FIG. 53 illustrates all of the elements of the fourth embodiment cookingdevice. The lid is shown with the central lid handle 358 extendingoutwardly a distance from a forward portion of the lid lip or rim 360.The central handle 358 allows a user to both pull actuator lever 318that is attached to an end of the latch, and simultaneously lift thecentral handle 358 rearwards 324 with one hand, in this manner enablingthe user to release the lid from a locked down position and move the lidaway from the cooking device opening.

FIG. 57 illustrates an alternate embodiment of the lid 306 comprisinglid handles 354 and 356 that extend outwardly a distance from theforward right and left corners respectively of the lid rim 360. Locatingthe handles on the sides of the lid in this alternative embodimentprevents the user from having to place their hands or arms directlyabove cooking cavity 362 when lid 306 is opened.

As shown in FIG. 57, the lid of this embodiment comprises a biasingmeans 364, e.g., provided in the form of a spring member or the like,molded into the lid rim 360 and that is configured and positioned torest against an upper horizontal flange of the outer housing 316. Thespring member operates to impose a desired biasing force between the lidand the outer housing to bias the lid 306 open a short distance anduncouple latch 314 from rim 360, when latch actuator lever 318 is pulledforward in a forward direction to release it from the latch opening 336.The lid 306, after becoming unlatched, may then be lifted upwardly andrearwardly 324 (as best shown in FIG. 44) with one hand or two handsgripping the lid lifting handles 354 and/or 356. This allows thealternate embodiment of lid 306 to be unlatched and lifted with only onehand.

FIG. 42 illustrates a rear right perspective view of the fourthembodiment cooking device 301. In an example embodiment, the cookingdevice comprises a lid that is configured to cooperate with a portion ofthe cooking device to facilitate moving or rotating the lid upwardly andrearwardly from a closed to an open position. In an example embodiment,the lid 306 is constructed having a pivot rib 308 that extends apredetermined distance from a rearward facing outside surface of the lidwall section. The pivot rib 308 extends horizontally a distancetherealong and is sized and positioned to cooperate with a pivot grooveor trough 310 that is positioned along a top surface of a control box312 mounted to a rearward portion of the outer housing 316. The pivotrib 308 is sized and configured to fit within the pivot groove 310 whenthe lid is rotated back into an open position to facilitate movement andplacement of the lid thereon when the lid is placed into an openposition. Alternatively, the lid can configured comprising a pivotgroove and the control box can be configured comprising a pivot rib, forthe purpose of permitting the same type of cooperative engagementdescribed above.

Configured in this manner, the lid 306 may be placed in its openposition (as shown in FIGS. 40 and 44) by unlatching it from the outerhousing 316 as described above, and tilting it rearwardly 324 (as shownin FIG. 52). During this translational movement of the lid, the pivotrib 308 is disposed within and engages the pivot groove 310, and thecooperation of these two features operate to provide a pivot axis forthe lid 306 when it is being tilted rearwardly 324. After the lid ismoved rearwardly in this fashion, the cooperation of the pivot rib andpivot grove also operates to locate the lid 306 in a stable position ontop of control box 312 (as best shown in FIGS. 40, 44, and 52).

As best shown in FIG. 57, the cooking device 301 includes an odor filterassembly that is attached thereto. In such example embodiment, the odorfilter assembly 328 is provided in the form of a filter box 338 that isremovably attached to an inside surface of the lid 306. A filter media340 is disposed within the filter box 338 and can be made from one ofany of variety of different filtering materials, including, alone or incombination: metal mesh, nonwoven materials such as nonwoven polyesteror metal, woven material, activated charcoal, or other known filteringmaterials for: condensing grease and oils, and/or for filtering odorsand/or gaseous and/or particulate matter.

In an example embodiment, the filter box 338 removably snaps to theinterior of lid 306 and is positioned adjacent a section of the lid thatincludes a plurality of exit openings 342 disposed therethrough tofacilitate the passage of air from the cooking device. In an exampleembodiment, the exit openings 342 are disposed through a wall section ofthe lid, thereby allowing for the passages of cooking exhaust, steamand/or hot air from the side of the lid 306 where its will not damagecountertop splash or get caught between the splash and the over-countercabinets. Such side exhausting arrangement has advantages over manycurrent countertop deep fat fryers that exhaust damaging steam and hotair upward towards and against over-counter cabinets. Additionally, thecooking odor filter 328 operates in combination with the pliable heatresistant gasket 366, and lid 306 latching to lower body 316 during thecooking process to helps to prevent the unwanted escape of cookingorders and directed then through the odor filter, to thereby helpcontrol and prevent such unfiltered cooking orders from contaminatingroom air.

Sections 343, 344, and 345 of the cooking device set forth in FIGS. 39,40, and 41 are more fully illustrated in respective FIGS. 43, 44, and45. FIGS. 44 to 46 illustrate the cooking device comprising a foodarticle disposed therein as represented by ellipse 444. FIG. 44 showsthe position of the food article after it has been loaded into thedevice and onto a food support vessel 376 for cooking. FIG. 45 shows theposition of the food article after the lid has been lowered from itsopen position to a closed position onto the outer housing, and while thefood support vessel 376 is maintained in a raised position. In thisoperative position, the lid is latched closed so that during the cookingprocess it operates to create a safety barrier to protect users of thedevice from possible splattering of hot cooking liquid. The closed lidmay also help prevent rapid egress of cooking liquid in the event thedevice is accidentally tipped over of falls off of a supportingsubstrate surface such as a countertop. FIG. 46 shows the position ofthe food article 44 within the device when the food support vessel 376has been lowered into a cooking position.

The food support vessel 176 is sized and configured to be removablydisposed within the cooking bucket 350. In an example embodiment, thefood support vessel 376 is provided in the form of a planar member that,unlike the other described cooking device embodiments, does not includea surrounding wall structure. In a preferred embodiment, the foodsupport vessel 376 is configured having a plurality if openings disposedtherethrough to permit for the passage of cooking liquid during bothcooking and after cooking to facilitate cooking oil draining from thefood article.

In an example embodiment, the food support vessel 376 includes a numberof channels extending along the surface to further facilitate thedraining of cooking fluid away from the food article when raised abovethe cooking fluid. Such channels can be configured having an inclined orangled orientation to further facilitate the passage of cooking fluidaway from the food article. In a preferred embodiment, the channels areconfigured having an orientation that is angled rearwardly towards arearward portion of the cooking device so that the cooking fluid thatdrains from the food support vessel is channeled in a direction awayfrom the front of the cooking device and the user.

As shown in FIG. 53, an oil filter screen 434 may be positioned to restupon the food support vessel 376 to filter used oil when the foodsupport vessel 376 is raised, thereby helping to extend the usefulcooking life of the oil. A fine mesh screen, as described earlier, orother filtering material, may be used. The oil filter screen 434 may beeasily removed from the device for easy cleaning, such as in thedishwasher, or for other reasons, simply by lifting it off from foodsupport platform 376. In an example embodiment, the oil filter screen issized and configured to fit within the cooking device in close proximityto the walls of the cooking vessel 350.

In an example embodiment, the food support vessel 376 is detachablycoupled to a food support vessel lifting mechanism 378 that isconstructed to raise 380 and lower 382 platform 376 (as shown in FIGS.47 and 48). The lifting mechanism 378 comprises a coupling bracket 384that couples through hooks 388, 390 and 392 to a backplate 442 attachedto a rearside portion of the platform 376. The coupling bracket 384 isslidably disposed within a track member 386 that is configured to enablevertical movement of the coupling bracket up 380 and down 382 along thetrack member. In example embodiment, the track member includes a “C”shaped channel that is sized to slidably retain the coupling brackettherein.

A lifting member 394 is disposed within a portion of the track member386 and is attached to the coupling member to cause the coupling memberupward and downward movement. In an example embodiment, the liftingmember 394 is provided in the form of a flexible lifting tape 394. Theflexible lifting tape 394 is coupled to a spool 374 that is rotatablymounted to the track member. The spool 374 is driven clockwise 396 andcounterclockwise 398 by a gear reduction member 372, which in turn ispowered by a reversing motor 370 (as best shown in FIGS. 47 and 48). Theflexible lifting tape 394 may be fabricated from a those materialscapable of providing a sufficient degree of tensile strength and beingrolled and unrolled, such as a coiled metallic material similar to thatused for a tape measure and the like.

FIG. 57 illustrates an alternative lifting mechanism where the flexiblelifting tape 394 has been replaced by a cable lift member 400 that iswound on a cable spool 402 and that is held against the cable spool 402by a cable guard 404. In an example embodiment, the cable lift member isprovided in the form of a stainless steel cable, e.g., similar to cablefound on many bicycle handbrake systems or the like. The cable 400 isconnected to single cable hook member 438, which in turn is removablyhooked to the food support vessel backplate 442. The single cable hookmember 438 rides up and down in the track member 386 in the mannerdescribed above.

The food support vessel 376 includes a channel in its rearward facingsurface, e.g., disposed along the backplate 384, that engages both sidesof track member 386 so as to provide a stabilizing effect, therebyeliminating the need for any additional connection to the liftingmechanism.

The lifting mechanism according to either embodiment includes a cam 406that is coaxial and integral with the spool 374. The cam includes twocammed surfaces that cause an upper food support vessel sensor switch408 to turn off only when the food support vessel 376 reaches itsuppermost position (as shown in FIG. 44), and that cause a lower foodsupport vessel sensor switch 410 to turn off only when food supportvessel 376 reaches its lowermost position (as shown in FIG. 46). In anexample embodiment, the sensor switches 408 and 410 are mounted on thetrack member 386. In an example embodiment, the cam 406 can operatereliably because less than one full turn of spool 374 is required tofully raise or fully lower food support vessel 376, thus, in suchexample embodiment the spool 374 is sized having a circumference that issized greater than the vertical distance traveled by the food supportvessel 376. An enclosure 432 is disposed over, surrounds and protects anupper portion of food support vessel lifting mechanism 378.

FIG. 56 illustrates a control circuit useful for operating the cookingdevice of this fourth embodiment in the following manner. In operation,a user places the cooking liquid into the cooking vessel 350, and placesthe food article to be cooked onto the food support vessel 376, beforeclosing the lid 306 and setting a timer 414 that is configured withcombined cooking fluid warm up and cooking times.

The outside heater 352 is activated, and the food support vessel 376remains in its uppermost position (as shown in FIG. 44) until thethermostat 412 senses that the desired cooking liquid temperature hasbeen reached. Once the cooking liquid temperature has been reached, thethermostat 412 is triggered to activate the motor 370 to lower 382 thefood support vessel 376 to its lowermost position (as shown in FIG. 46)where it remains until the timer 414 reaches its user preset time. Oncethe preset time has been reached, the timer is turned off, causingactivation of the motor 370 to raise 380 the food support vessel 376 toits uppermost limit (as shown in FIG. 44) where the food article isallowed to drain of liquids before being removed from the device andserved.

The cooking device includes a user operable heater only switch 416 thatis mounted with the timer 414 on the outer housing. The heater onlyswitch, when on, only operates the outside heater 353 and does notoperate the food support vessel lifting mechanism, thus maintains foodarticle within the cooking device in an uppermost position to permit thefood article to be steamed, roasted, or otherwise cooked without beingautomatically lowered on the food support vessel. For user convenience,the heater only switch 416 still allows for cooking control by timer 414of the outside heater 352. Additionally, in the heat only mode ofoperation, foods may be cooked within the cooking vessel 350 without theuse of food support vessel simply by removing the food support vessel376 therefrom.

The cooking device includes a user interface enclosure 428. In anexample embodiment, the user interface enclosure 428 is attached to afront portion of the outer housing, and more specifically, is mounted toa front portion of the base portion of the outer housing. The userinterface enclosure is configured to accommodate an indicator light 418,the heater only switch 416, and the timer 414. In an example embodiment,the enclosure includes an upwardly angled faceplate that present each ofthe above-noted control elements in a manner that permits easy usercontrol. Likewise, placement of the enclosure 428 on the outer housingbase portion makes use of all controls and viewing of all indicatorseasier for a user. The foreword upward angled face of enclosure 428 alsocatches more ambient light, which further increases the visibility ofthe controls and indicators.

The indicator light 418 notifies the user any time the timer 414 isturned on. As noted above, the heat only switch 416 allows the user toturn off the food lifting mechanism and use the embodiment with foodsupport vessel 376 in its raised position, or use the cooking devicewithout use of the food support vessel 376.

As shown in FIGS. 50 and 52, the fourth embodiment cooking device 301 isalso constructed comprising a drain hose 426, which is configuredsimilarly to the above-described cooking device embodiment, tofacilitate draining the cooking vessel 350.

FIGS. 54 and 55 illustrate an alternative fourth embodiment cookingdevice of this invention that is configured to use a manual method,rather than an electrically-powered motor, to raising and lowering thefood support vessel. Such alternative embodiment comprises a hand gripknob 430 that is disposed adjacent the outer housing and that isconnected to the lifting member 394 to permit the raising and loweringof the food support vessel by turning the knob in opposite directions.FIG. 55 illustrates the hand-powered lift mechanism with a hand-liftmechanism cover 436, and the lid 306 removed.

Each of the cooking device embodiments described above and illustratedin the various figures, depending on the scale at which it is produced,may have the potential to cook both small and large foods, ranging froma few ounces of French fries, to over a 20 pound turkey. Where thecooking device is specifically constructed to accommodate the cooking oflarger types of food articles, wire baskets or other similar devices maybe used in conjunction with the cooking device of this invention tofacilitate cooking smaller foods. Such devices are well known in the artand hence are not illustrated herein. Such devices may also help insteaming, roasting, boiling, or otherwise cooking food articles in thecooking device of this invention.

Any and all of the cooking device embodiments described above andillustrated in the accompanying figures may be constructed in anypractical scale. However, it has been found advantageous to make theheight of such cooking devices with a lid on in the range of from about14½ to 16 inches tall overall. This allows enough internal space withinthe cooking device to cook a 15 to 20 pound turkey and also providessufficient clearance so that each cooking device embodiment can sit on astandard countertop and clear over-countertop cabinets.

Also it has been found practical for reasons of food cooking capacityand in-kitchen standard countertop space usage, to make each cookingdevice embodiment in the range of from about 14¼ to 17 inches wide (asmeasured left to right across the front of the cooking device), and frombetween about 11 to 15¼ inches deep.

Materials and method used for constructing cooking device embodiments ofthis invention may imitate those used by many of today's home use deepfat fryers. As an example, and not by way of any limitation, the outerhousing can be formed from such materials as plastic, such aspolypropylene or ABS. Alternatively, the cooking device outer housingmay be constructed from metal, such as painted mild steel or aluminum,or may be constructed from a combination of metals and plastic.

The cooking device cooing vessel or cooking bucket can be formed fromsuch materials as deep drawn aluminum or mild steel, and might beanodized, or coated with an easy-to-clean nonstick surface.

What have been described herein are several example embodiments ofcooking devices constructed in accordance with principles of theinvention. Those knowledgeable in the art will readily understand thatmany other cooking device embodiments not specifically described hereinmay employ the present invention. It is for this reason that theprotections afforded by this document shall be limited only by the scopeof claims contained herein and their legal equivalents.

Fifth Embodiment

Referring to FIGS. 58 through 61, the exemplary embodiment shown offerseconomies in manufacture, as well as user safety, design/engineeringsimplicity, and ease of cleaning and operation.

The exemplary embodiment includes two-piece outer enclosure 502, 504comprising tubular shaped upper outer enclosure 502 attached to theupper rim of open top box shaped lower outer enclosure 504. Lower outerenclosure 504 includes in its forward right portion control box 522which contains embodiment controls.

Outer enclosure 502, 504, which generally resembles an open top box,contains within it open top box shaped cooking vessel 506 which hasvertically movable food support 508 removeably located within it.

An air gap between outer enclosure 502 504 and cooking vessel 506 helpsreduce outer enclosure temperatures for user and countertop safety. Anair gap, formed by feet on the bottom of outer enclosure 504, and formedbetween the bottom of outer enclosure 504 and the countertop on which itrests, also reduces potential damage to countertops from heat.

Cooking liquid within vessel 506 is heated by an external heaterattached on the bottom of cooking vessel 506 similar to those shown inearlier exemplary embodiments contained herein (see FIGS. 50 and 53).

Right handle bracket 510 and the left handle bracket 512 provide meansfor manually lifting and lowering food support platform 514 withincooking vessel 506. Grips 518 and 520 are at the ends of right handlebracket 510 and left handle bracket 512 respectively to provide manualgripping locations and to reduce heat at those locations.

Right handle bracket 510 and the left handle bracket 512 removeablyattach to the right and left sides respectively of food support platform514, as shown in FIG. 61, to make movable food support 508 more compactand/or less bulky, as an example during shipment, cleaning, and/orstorage. The attachment of brackets 510 and 512 to food support platform514 may be made, as an example, by threaded studs welded to platform 514passing through holes in brackets 510 and 512 and being capped on thethreaded stud ends with wing nuts.

Spaced along the length of both right handle bracket 510 and left handlebracket 512 are holes 524 which engage protrusions 526 and 528 locatedon the interior upper rim of upper outer enclosure 502. This in turn, bypushing grips 518 and 520 towards each other provides manuallycontrolled engagement at various vertical levels for movable foodsupport 508.

Holes 524 are located to provide: a low cooking position; anintermediate raised position where food can be raised out of hot cookingoil and yet not touch lid 516 when closed; and a fully raised positionwhere food support 508 is raised to its fullest extent for foodinsertion and removal. This versatility enhances the ease-of-use of theexemplary embodiment.

Similar to earlier exemplary embodiments described herein (see FIGS.51A, 51B, and 52), lid 516 may be latched in its down position to capcooking vessel 506, or it may be rested in a vertical open position, orit may be completely removed from cooking vessel 506.

Likewise similar to exemplary embodiments earlier described herein (seeFIGS. 49, 50, and 53), drainage tube 530 is flexible and attached to thebottom of cooking vessel 506, and may be dismounted from slots 532 andused to drain cooking vessel 506.

Door 534, when closed, hides all but a left-hand section of drainagetube 530 (see FIGS. 58 and 59) and prevents drainage tube 530 from beingaccidentally dismounted from slots 532. Thus door 534 provides bothaesthetic features, by hiding most of drainage tube 530, and providessafety features, by preventing drainage tube 530 from being accidentallydismounted where it might accidentally spill hot or cold cooking liquid.

Flexible drainage tube 530 may be translucent or transparent. This incombination with allowing a portion of drainage tube 530 to be visiblewith door 534 closed allows drainage tube 530 to be used as an accurateindicator of liquid levels within cooking vessel 506 because the liquidlevel within drainage tube 530 is the same as the liquid level withincooking vessel 506. This provides an accurate, simple, and inexpensiveliquid level gauge for cooking vessel 506. For added safety, a removableplug, similar to that shown in FIGS. 30, 49, 50, and 53, may be placedon the end of drainage tube 530, however an air hole must be present inthe plug if drainage tube 530 is to be used to measure the liquid levelin cooking vessel 506.

Wiper blades 544 are located on the interior of glass 540, and may berotated 538, using knob 542, which is located on the exterior of glass540, to clear condensation or other debris from the interior of glass540 so that the contents of cooking vessel 506 may be more easily viewedwhen condensation or other debris is present on glass 540.

Wiper 536 has wiper blades 544 integrally connect to one end of an axlewhich penetrates through a hole in glass 540. Attached solidly on theother end of the axle and located on the exterior side of glass 540, isknob 542. Wiper blades 544 contact the interior surfaces of glass 540and wipe condensation and/or debris from those surfaces when knob 542 isrotated. This device works similar to windshield wipers on a car.

Glass 540 is forward inclined to both reduce condensation and otherdebris build up on its interior during cooking, and to help in viewingthe contents of cooking vessel 506 during the cooking process byproviding a more natural viewing angle and by allowing substantialamounts of ambient light into the cooking area of the exemplaryembodiment.

Vents 546 exit cooking exhaust forward during the cooking process andhelp prevent over counter cabinet damage by directing cooking exhaustaway from such cabinets. Vents 546 may be backed by one or more filters(not shown) to reduce odors and pollution exiting from the exemplaryembodiment. Vents 546 are located high and back, away from positions auser would normally touch, thus helping to prevent user injuries fromhot cooking exhaust.

Frustum conical depressions 650 each have holes 652 penetrating theirbases to allow insertion of long stem cooking thermometers 654 or othersensing devices through holes 652 and thus through lid 516 withoutopening lid 516. This advantageously allows heat measurement of cookingliquid without having to open lid 516. By having transparent glass 542to view where foods being cooked within the exemplary embodiment mightbe pierced to measure their temperatures, and by using a cookingthermometer or other temperature sensing device with a rod type probewith a food piercing tip to pass through holes 652, foods being cookedmay also be temperature measured without opening lid 516. Not having toopen the lid 516 to take cooking liquid or food temperature measurementshelps improve both embodiment usability and safety.

One example of a cooking process using the embodiment is as follows. Theuser partially fills cooking vessel 506 with cooking oil using directobservation and/or viewing drainage tube 532 to fill vessel 506 to theproper level. It has been found that to deep fry a 9 pound to 25 poundturkey, 2½ gallons to 6 gallons of cooking oil is most advantageouslyused.

Either before or after this, movable food support 508 is inserted intocooking vessel 506 and raised to its uppermost position where it is heldby protrusions 526 and 528 engaging holes 524. Here food is placed onfood support 508, food support 508 is lowered to its intermediateposition where it is above the cooking liquid but still low enough thatlid 516 can be lowered without hitting the food. Lid 516 is then latcheddown in its cooking vessel 506 capping position.

Using the controls contained in control box 522, the user turns on theheat and warms the oil to cooking temperature. A timer or heat sensingmechanism within control box 522 may sound an alarm to alert the userwhen the oil has reached cooking temperature.

Once oil cooking temperature has been obtained, using handle brackets510 and 512, the user presses grips 518 and 520 towards each other whichdisengages holes 524 from protrusions 526 and 528 and allows foodsupport 508 and the food resting on it to be lowered into the hotcooking oil where they remain until the cooking process is complete.

Once cooking is complete, the user reverses the above process, andraises movable food support 508 and the food on it from the hot cookingoil and latches them in the intermediate position, away from the hotoil, where the food can drain and cool.

After this, the user opens lid 516 and removes the food. Oil may bedrained from cooking vessel 506 by opening door 534 and placing thedismounted end of flexible drainage tube 530 into a storage or disposalcontainer and then lowering the container to below the bottom of cookingvessel 506 for drainage.

Food support 508 may be removed and possibly disassembled for cleaningin a dishwasher or sink. Nonstick coating may be used on the exteriorsurfaces of food support 508 and cooking vessel 506 to help in thecleaning process. Lid 516 may also be washed in a dishwasher or sink.For storage, food support 508 may be placed back within cooking vessel506 and lid 516 turned upside down and nested into the top of cookingvessel 506 (analogous to the lid inversion shown in FIGS. 43 through46).

This exemplary embodiment may be constructed at any advantageous sizeand in any advantageous proportions. To deep fat fry a 9 to 20 poundturkey, the most common turkey sizes available in the United States, ithas been found that cooking vessel 506 should be between 9 inches and 14inches in depth, 9 inches and 15 inches in width, and between 9 inchesand 14 inches in height.

Various materials may be used to construct the embodiment including, byway of example only, metal: such as mild steel, stainless steel, oraluminum, each possibly coated with nonstick or plated with chromium ornickel; may be used to construct cooking vessel 506 and food support508. Plastics; such as polypropylene, polycarbonate, SAN, Melamine,Bakelite, or ABS, may be used to construct outer enclosure 502 504 andlid 516. Lid 516 may be constructed from translucent materials,including, by example only: polypropylene, polycarbonate, or SAN, toadvantageously allow in more ambient light to cooking vessel 506 to makeviewing its contents easier.

Sixth Embodiment

Referring to FIGS. 62 to 69, another exemplary embodiment of the presentinventions is illustrated.

This embodiment offers: economies in manufacture; design/engineeringsimplicity; safety; and ease of use and cleaning.

Generally described, this embodiment has inner bucket shaped foodsupport vessel 558 nested within outer bucket shaped cooking vessel 554,with bidirectional pump 556 moving cooking liquid between the inner andouter bucket shaped vessels. Heater 564 is located inside and near thebottom of outer cooking vessel 554 and outside of inner food supportvessel 558.

At the start of an exemplary cooking process, inner cooking vessel 554contains food to be cooked but no cooking liquid, and it floats oncooking liquid 570 which has been added by a user into outer vessel 554either by pouring the cooking liquid directly into outer vessel 554, orby using bidirectional pump 556, as shown in FIG. 68. The user alsoplaces one end of flexible tube 562 into inner support vessel 558.

Once heater 564 raises the cooking liquid in outer cooking vessel 554 tocooking temperature as determined by a sensor, a logic mechanismtriggers bidirectional pump 556 to move the liquid through tube 560,which has one end open near the floor of cooking vessel 554, intocooking vessel 554 through flexible tube 562 which has an open end userplaced into the bottom of inner food support vessel 558.

This removes most, but not all, of the hot cooking liquid 570 from outercooking vessel 554, and moves it into food support vessel 558, where hotcooking liquid 570 partially fills vessel 554, and immerses any food 572contained within it with hot cooking liquid 570.

This hot cooking liquid movement causes outer cooking vessel 554 to nolonger contain substantial liquid, and causes inner food support vessel558 to be partially or mostly filled with cooking liquid (see FIGS. 65and 67). This in turn results in inner food support vessel 558 sinkingto near the bottom of outer cooking vessel 554 as shown in FIGS. 65 and67. The reduced amounts of cooking liquid still left in outer cookingvessel 554 convey heat from heater 564 to the cooking liquid containedin inner food support vessel 558.

The amount of cooking liquid left within cooking vessel 554 is preciselydetermined by how high the open end of tube 560 is above the floor ofcooking vessel 554. Further, this height adjustment of tube 560 may bemade to be user controlled by the user simply sliding tube 560 up ordown. This, by sliding tube 560 to its fullest downward extent, may alsohelp in more completely draining cooking liquid from outer cookingvessel 554 in the cooking vessel draining operation explained below.

Alternatively, the amount of cooking liquid moved between cooking vessel554 and food support vessel 558 may be controlled by a timer mechanismor a flow measuring device.

Upon food contained in food support vessel 558 being immersed in hotcooking liquid by the aforementioned hot cooking liquid movement,cooking commences. The duration of this cooking may be determined by acontrol timer. Alternatively, in combination or as a separatealternative, food temperature, as determined by a probe inserted intothe food might be used to time the cooking process.

After the cooking process is complete, the above process is reversed,with bidirectional pump 556 moving cooking liquid from inner foodsupport vessel 558 into outer cooking vessel 554 through tubes 562 and560. This again causes inner food support vessel 558 to float upward onliquid contained in outer cooking vessel 554 (see FIGS. 64 and 66).

Because inner food support vessel 558 no longer contains substantialamounts of cooking liquid, food within it may cool and drain. Thecooling and draining time may be measured by an integrated timingmechanism with an alarm. Once the food cooling and draining is complete,food is removed and may be served.

The amount of hot cooking liquid used during any cooking process mayvary depending on the quantity and type of food being cooked. In certaincircumstances the amount of cooking liquid present may not be sufficientto float inner food support 558, and therefore no upward or downwardmovement of food support 558 will occur even though cooking liquid isbeing pumped between outer cooking vessel 554 and inner food supportvessel 558.

The removal of food from the exemplary embodiment may be accomplished byremoving the food from within inner foods support vessel 558 while it isstill nested within outer cooking vessel 554, or alternatively, innerfood support vessel 558 may be removed from outer cooking vessel 554,possibly using bucket handle 566 to assist, before food is removed frominner food support vessel 558.

Bucket handle 566 is mounted to the top rim of food support vessel 558to help in removing it, and possibly food contained within it, fromwithin cooking vessel 554.

As illustrated in FIG. 68, flexible tube 562 may be removed from withincooking vessel 554 and placed into cooking liquid container 568. Herebidirectional pump 556 may move cooking liquid either out of liquidcontainer 568 into cooking vessel 554 to fill it in preparation forcooking; or move cooking liquid from cooking vessel 554 into cookingliquid container 568 to empty cooking vessel 554 and either store ordispose of the cooking liquid.

Bidirectional pump 556 may comprise one or more pumps of any suitabletype. As examples; it may be a pair of piston pumps, or a pair ofdiaphragm pumps, or a peristaltic pump (as illustrated), or a gear pump,or any other suitable pump or pumps.

The peristaltic pump illustrated has two rollers which successivelycrush a resilient hose around a semi circular track. This pump hasadvantages of being: self priming, able to contain hot liquids, andbidirectional.

One or more filters may be placed between the ends of tube 560 andflexible tube 562 to help cleanse the cooking liquid during the pumpingprocess and therefore extend the liquid's useful life.

Control box 574, including attached devices: bidirectional pump 556,flexible tube 562, heater 564, tube 560, controls 576, heat sensing tube590, and control box cover 578, are removeably attached over theoverlapping upper right hand edges of outer cooking vessel 554 and outerenclosure 580.

Removal of control box 574 from outer cooking vessel 554 and outerenclosure 580 is accomplished by the user simply lifting control box 574vertically.

Once control box 574 is separated from outer cooking vessel 554 andouter enclosure 580, outer cooking vessel 554 may be lifted andseparated from outer enclosure 580. This separation may make embodimentcleaning or other operations easier. Finger detents 582 in the upper rimof outer enclosure 580 may help in the removal of outer cooking vessel554 from outer enclosure 580 by allowing room for fingertips to getunder the upper rim of cooking vessel 554.

Lid 584 may be mounted to outer enclosure 580 and outer cooking vessel554 in a manner similar to earlier embodiments described earlier herein(see FIG. 51, and FIGS. 51 a and 51 b). This affords advantages of:being latched closed onto outer cooking vessel 554, being opened in anear vertical position, and being able to be fully removed.

Like the exemplary embodiment direct the above, lid 584 may containholes similar to those identified as 652 for use in introducing acooking thermometer into the interior of cooking vessel 554 withouthaving to open or remove lid 584.

Lid 584 may be constructed mostly or entirely of transparent ortranslucent material to aid in viewing of foods being cooked in theembodiment and to help in placement into foods within the embodiment ofheat sensing probes introduced through holes in lid 584 which may bepresent and may be similar to those identified as 652 in the previousexemplary embodiment.

Alternatively, lid 584 may be constructed mostly or entirely of opaquematerial.

Steam guard rib 585 extends downward from the forward lower portion oflid 584 and helps protect the user from hot steam when lid 584 is beingraised.

Filter 586 fits within the top of lid 584 and filters odors, grease andother pollutants from the exhausts of the cooking operations. Theseexhausts exit through inward facing annular vents 588 which are adjacentto, and are surrounded by, the outer upper perimeter of lid 584.

Heat sensing tube 590 may contain thermostats, thermal sensors, and/orthermal fuses any or all of which may be used in the control mechanism.

Handles 592, located on either side of outer enclosure 580 may aid intransporting the embodiment.

Seventh Embodiment

FIGS. 70 to 73 show an additional exemplary embodiment. This embodimentuses the rotation of parallel swing arms 596 616 to raise 606 and lower608 a horizontal food support platform 610.

This embodiment offers: economies in manufacture; design/engineeringsimplicity; safety; and ease of use and cleaning.

In the embodiment, lever 594 is rigidly attached to upper swing arm 596along rotational axis 598 of swing arm 596.

Connecting rod 600 links to crank disk 602 in such a manner as to pull612 and push 614 the upper extent of lever 594 as crank disk 602 rotates604 and thus pulls 612 and pushes 614 on connecting rod 600.

Crank disk 602 rotation 604 results in lever 594 being pulled 612 andpushed 614 by connecting rod 600 in such a manner as to cause swing arm596 to rotate on axis 598 and thus raise 606 and lower 608 food supportplatform 610 between respectively food support platform 610's raisedfood loading and unloading position (FIG. 71) and lowered food cookingposition (FIG. 72).

Lower parallel swing arm 616 rotationally connects to both vertical foodsupport members 618 which are in turn attached to the floor of foodsupport platforms 610, and lower parallel swing arms 616, along withupper swing arms 596 which also rotationally connect to both verticalsupport members 618, forming two parallelograms which keep food support610 horizontal while it raises 606 and lowers 608.

Both lower swing arm 616 and upper swing arm 596 rotate at theirrespective bases from pivots 622 extending from food support mountingbracket 620. Food support mounting bracket 620 is essentially aninverted “U” in cross-section and mounts on outer enclosure 626 bystraddling flange 630 which extends outward from the upper rim ofcooking vessel 624, and by simultaneously straddling flange 628 whichextends inward from the upper rim of outer enclosure 626 as illustratedin FIGS. 71 and 72.

Cooking vessels 624 nests inside of outer enclosure 626, with its flange630 resting on top of outer enclosure 626 flange 628, but below foodsupport mounting bracket 620 which straddles both flange 630 of cookingvessels 624 and flange 628 of outer enclosure 626.

Control box 632 also mounts to outer enclosure 626 by straddling flanges628 and 630. Control box 632 contains crank disk drive motor 634 whichpowers crank disk 602 to rotate 604. Control box 632 also encloses:crank disk 602, part of connecting rod 600 as well as embodimentcontrols 636.

Rigidly attached to control box 632 is heating element 644 which extendsdownward into cooking vessel 624 when control box 632 is mounted and isstraddling flanges 628 and 630.

Control box cover 638 encloses control box 632.

Lid 640 and filter 642 are similar in construction and function to lid584 and filter 586 described herein for an earlier exemplary embodiment.

In operation, cooking vessel 624 is dropped into outer enclosure 626 andrests with flange 630 on top of flange 628. Control box 632 is thenmounted over flanges 630 and 628 by dropping it in place.

Cooking liquid may then be poured into cooking vessel 624.

Food support platform 610 is next mounted into cooking vessels 624 bylowering it into place with food support mounting bracket 620 straddlingflanges 630 and 628 and contacting the inside of the right side wall ofcooking vessel 624 and the outside of the right side wall of outerenclosure 626.

Food support platform 610 is then manually raised 606 so that connectingrod 600 may be coupled to lever 594.

Food is next placed on top of food support platform 610. Lid 640 is thenlatched down to enclose cooking vessel 624.

Embodiment controls 636 are then activated causing heating element 644to warm the cooking liquid.

Once the cooking liquid has reached cooking temperature, a heat sensortriggers embodiment controls 636 to cause crank disk motor 634 to rotate604, which in turn causes crank disk 602 to rotate 604 and push 614 onconnecting rod 600, which then results in lever 594 rotating upper swingarm 596 on axis 598 which in turn causes food support platform 610 tolower 608 to its food cooking position (FIG. 72).

Once the food is in its food cooking position (FIG. 72), cookingcommences. Determination of cooking time may be done by a timermechanism, or by other means such as, for example, a sensor placedwithin the food.

After cooking time is complete, as determined by time or other means,embodiment controls cause the above process to be reversed, with crankeddisk motor 634 being rotated 604 causing attached crank disk 602 torotate 604 thus pulling 612 connecting rod 600 which rotates lever 594causing upper swing arm 596 to raise 606 food support platform 610 toits food loading and unloading position (FIG. 71).

Crank disk 602 may have one or more cams on its underside (analogous tothe cam shown on FIG. 11) which may activate sensing switches which tellembodiment controls 636 when food support platform 610 is in its foodloading and unloading position (FIG. 71), or in its food cookingposition (FIG. 72).

Eighth Embodiment

FIGS. 74 to 88 show an additional exemplary embodiment. This embodimentuses right handle member 700 and left handle member 702 to manuallyraise and lower food support platform 704 within cooking vessel 714(FIG. 89).

This embodiment offers: economies in manufacture; design/engineeringsimplicity; safety; and ease of use and cleaning.

Referring in general to FIGS. 74 through 88, and with particularattention to FIG. 80, this embodiment 706 is constructed as follows.

Lower outer enclosure 708 and upper outer enclosure 710 couple togetherto form outer enclosure 712.

Cooking vessel 714 drops into, and is mounted within, outer enclosure712. This operation may be done by manually lowering cooking vessel 714into outer enclosure 712. The tops of left handle track 722 and righthandle track 724 undercut the upper horizontal rim of cooking vessel of714 and provide finger holds to make manually lower cooking vessel 714into our enclosure 712 easier. Mounting may be done using gravity, or byusing other mechanical means such as: latches, magnets, mechanicalengagement mechanisms, or other means.

After performing this assembly, heating and control unit 716 is manuallylowered toward, and is mounted onto, forward right corner 718 of theassembly comprised of cooking vessel 714 and outer enclosure 712. Byhaving cooking vessel 714 easily mountable and dismountable from ourenclosure 712, cleaning and other operations are made easier.

Heating and control unit 760 has within it controls. These controls maybe similar to control units described earlier in this document for otherembodiments, including those controls which lower food into cookingliquid once the cooking liquid has reached cooking temperature, andcontrols which lift food from cooking liquid at a user set time 776interval.

Heating and control unit 760 also is integrally attached to heat coil748. A thermostatic sensor and a thermal fusing device are also attachedto heating and control unit 760.

Controls may include a user adjusted temperature setting mechanism forcontrolling cooking liquid temperature, or the embodiment may use asingle factory set cooking temperature, such as 400° F. cooking oiltemperature for deep fat frying.

Food support platform 704, including attached right handle member 700,and attached left handle member 702 may then be lowered into cookingvessel 714 and mounted (FIG. 89). During this operation, left outer arm734 of left handle member 702 is mounted within left handled track 722,and right outer arm 736 of right handle member 700 is mounted withinright handle track 724 which, through arm members 734 and 736 slidingwithin handle tracks 722 and 724, allows food support platform 704 tovertically move within cooking vessel 714.

Using right annular trough 742, right handle knob 726 snaps into limitedrotational engagement within right knob mounting slot 730 which islocated at the base of right outer arm 736 (FIG. 86). Likewise, lefthandle knob 728 is engaged within left knob mounting slot 732 (see FIGS.80, 85 and 86).

Referring to FIG. 86, located on right handle knob 726, and directlyadjacent and outward of right annular trough 742, are right latch spring740 and right latching paw 738. Right latching spring 740 rotationallybiases 788 right latching paw 738 into engagement with upper right latchreceptacle 744, and alternatively, with right lower latch receptacle 746(FIGS. 85 and 86) when right handle member 700 is mounted within righthandle track 724.

The above handle mechanism is mirror imaged on the left side ofembodiment 706 (FIG. 85).

Right handle member 700 and left handle member 702 may be detached fromfood support platform 704 for storage, cleaning, or other purposes.Handle members 700 and 702 may attach to food support platform 704using: screws and wing nuts; two flat formed tunnels in food supportplatform 704 engaging by friction, snap fit or latches the ends ofhandle members 700 and 702; or other means.

Descriptions herein related to right handle member 700 and componentscoupled to it also apply in mirror image to left handle member 702 andcomponents coupled to it.

Food support platform 704 may be lowered into cooking vessels 714 andsecured at one of at least three positions. The upper two of these threepositions are controlled by engagement between right latching paw 738,and right upper latch receptacle 744 and right lower latch receptacle746. The third of these three positions is the lowest position and issecured by food support platform 704 bottoming out above heat coil 740.As shown in FIG. 76, this lowermost position is the cooking positionwhere foods are fully immersed into cooking liquids.

As shown in FIG. 74, the uppermost of the three food support platform704 positions may be used for loading and unloading food. By mountingfood support platform 704 high within cooking vessel 714 in thisuppermost position, food loading and unloading is simplified and mademore convenient by most of the food being exposed above or near theupper rim of cooking vessel 714 where the food can be easily gripped andmanipulated.

As shown in FIG. 75, the middle of these three food support platform 704positions allows foods to be suspended above cooking liquid contained incooking vessel 714, and simultaneously allows lid 750 to be lowered andlatched closed enclosing even the tallest foods able to be cooked withinembodiment 706.

Food support platform 704 may be first lowered into cooking vessel 714by gripping right handle knob 726 and left handle knob 728 (FIG. 89) andlowering them so that left outer arm 734 engages within left handledtrack 722 and right outer arm 736 engages within right handled track724. Knobs 726 and 728 are then further lowered until right latching paw738, biased by right latch spring 740, engages right upper latchreceptacle 744. Simultaneously, this latching engagement occurs mirrorimaged on the handle mechanism on the left-hand of embodiment 706.

Lowering food support platform 704 from its uppermost to its middleposition requires turning right handle knob 726 counterclockwise 752(FIG. 85), and likewise, in mirror image, turning left handle knob 728.This disengages right latching paw 738 from right upper latchreceptacles 744, and likewise with left handle knob 728, and allows foodsupport platform 704 to be lowered to its middle position.

This operation is repeated to lower food support platform 704 from itsmiddle position to its lowermost position.

Raising food support platform 704 from its lowermost position to itsmiddle position requires only gripping and lifting left handle knob 728and right handle knob 726 until food support platform 704 is in itsmiddle position. At this location, the right and left latching paws,biased by their respective latching springs, engage their respectivelower latch receptacles.

Similarly, raising food support platform 704 from its middle position toits uppermost position, simply repeats the above process.

In all operations involving spring 740 pressure turning of handle knobs728 and 726, biasing these knobs may be augmented through hand torsionalpressure.

Dismounting food support platform 704 from within cooking vessel 714merely requires upward lift on left handle knob 728 and right handleknob 726.

FIGS. 80 through 84 show how lid 750 attaches to cooking vessel 714 whencooking vessel 714 is assembled with outer enclosure 712.

Lid rear flange 754 includes at its back left engagement slot 760 andright engagement slot 762. When lid 750 is lowered 770 onto outerenclosure 712, as shown in FIGS. 81 and 82, left engagement slot 760straddles left engagement notch 764; and right engagement slot 762straddles right engagement notch 766.

Once lowered, lid 750 may rest in a stable open vertical position asshown in FIG. 82 supported by the upper portion of enclosure rear leftflange 756 and the upper portion of enclosure rear right flange 758(FIG. 82).

From this open position lid 750 may be rotated forward 768 to its closedposition as shown in FIG. 84. Interference between left engagement slot760 and left engagement notch 764, as well as interference between rightengagement slot 762 and right engagement notch 766, hold down the rearof lid 750 when lid 750 is in its closed position (FIG. 83).

In its closed position the forward portion of the lid 750 is held inplace by the engagement between lid latching member 772 and lid latchorifice 774 (FIG. 84). Lid latching member 772 comprises a flat probewith a barb undercut on its rear face. This undercut is biased rearward782 and latches over the rear portion of lid latching orifice 774 whenlid 750 is in its closed position.

To help in opening lid 750, a spring may bias 784 the lid to lift awayfrom its fully closed position when lid latching member 772 is movedforward 786 and releases from engagement from the rear portion of lidlatching orifice 774. This spring may be located on the forward portionof the upper horizontal rim of outer enclosure 712, or it may be locatedon the portion of lid 750 directly adjacent to this location. This maybe a separate spring, such as a metal leaf spring, or it may beintegrally molded into either outer enclosure 712 or into lid 750.

Such a spring biasing lid 750 makes it easier to open lid 750 byspringing it into full disengagement with lid latching member 772 whenlid latching number 772 is pulled away from its engagement with lidlatch orifice 774.

The above lid coupling arrangement makes it easy to remove lid 750 forcleaning or other purposes. It also allows lid 750 to rest in a fullyopen upright position for food loading or other purposes. Further, itallows lid 750 to be removed and inverted into cooking vessel 714 forcompact storage. Finally, it allows lid 750 to be solidly latched closedwhile food is being lowered into, or being removed from, cooking liquid,and also while food is being cooked. This is a major safety factor.

Referring to FIG. 84, left lid handle 778 and right lid handle 780 aredisposed on lid 750 at its forward left-hand and right-hand cornersrespectively. This reduces the chance a user will be burned by escapingsteam when the user opens embodiment 706 during cooking.

Lid 750 may have exhaust vents, filters, as well as other features,similar to those described earlier in this document for lids used onother exemplary embodiments.

Outer enclosure 712 includes enclosure rear left flange 756 andenclosure rear right flange 758 which extend rearward from the back faceof enclosure 712 and provide support for storing embodiment 706 on itsback as shown in FIG. 88. This may be particularly convenient in manystorage situations where storage height is limited, such as the belowcountertop storage illustrated in FIG. 88.

During storage, whether embodiment 706 is stored on its back, its side,or upright, lid 750 may be inverted and placed into the top of cookingvessels 714 as described for other exemplary embodiments within thisdocument.

FIG. 77 illustrates fry pot 793 which is used to cook smaller foodarticles such as, by way of example only: French fried potatoes, fishsticks, shrimp, onions, and other small food articles.

In embodiment 706, fry pot 793 is placed on top of food support platform704.

Food is placed within fry pot 793, and then hot cooking liquid isintroduced into fry pot 793 through fry pot entry 797 located in thebottom of pot 793. In embodiment 706 this is done by lowering foodsupport platform 704, with fry pot 793 on top of it, into hot cookingliquid contained within cooking vessel 714, and allowing the hot cookingliquid to fill fry pot 793 through fry pot entry 797.

Filter 795 covers fry pot entry 797 and filters liquid entering orleaving fry pot 793. By filtering cooking liquid entering fry pot 793,impurities which might affect food taste are filtered out. By filteringcooking liquid leaving fry pot 793, cooking liquid useful life may beincreased as explained herein.

In embodiment 706, oil is emptied from fry pot 793 by elevating foodsupport platform 704, and fry pot 793 on top of it, above cooking liquidcontained within cooking vessel 714.

Filter 795 may be reusable and/or disposable. By way of example only, itmay be a fine mesh stainless steel screen. Filter 795 may be removablefrom fry pot 793 for cleaning or other purposes.

Filter 795 may be placed in the bottom and/or any of the sides of frypot 793.

Fry pot 793 is functionally different than perforated metal bucketswhich are commonly used in deep fat frying at least because such bucketshave 20% or more of their surface area penetrated by open holes whichfreely allow cooking liquid to flow and circulate in and out of thebuckets without substantial restriction.

Likewise, fry pot 793 is functionally different from baskets which arealso commonly used in deep frying at least because such baskets alsoallow cooking liquid to freely circulate in and out of their interiorswithout substantial restriction.

Fry pot 793 may also be easier to clean than commonly used fryingbaskets.

An alternative to filter 795 is use of restrictive filler-drain holes.Such holes would limit cooking liquid entry and exit by occupying lessthan 10% of the surface area of fry pot 793. Such restrictivefiller-drain holes would be placed in the bottom and/or sides of fry pot793. Such restrictive filter-drain holes may reduce the uneven cookingeffects of convection currents rising from heat elements.

Fry pot 793 may be adapted for use on any of the exemplary embodimentsdescribed herein.

FIG. 77 illustrates the presence of drain hole 799. Excessive foaming isan unpredictable problem in deep fat frying. It may be caused by:overusing cooking oil, or by mixing cooking oils, or by the type ofcooking oil used, or by other reasons. When cooking oil excessivelyfoams, the surface of the foam may overflow the oil containment vesseland cause oil to flow onto the top of the surface supporting the fryer.

Drain hole 799 helps prevent this by allowing oil foam to drain out ofcooking vessel 714 before the foam overflows the upper rim of cookingvessel 714. Oil foam which exits drain hole 799 falls into lower outerenclosure 708 (which must be constructed without open holes in theoverflow oil reservoir area). The oil may collect in lower outerenclosure 708 until emptied by a user. This helps prevent countertop orsupporting surface damage, and helps reduce the risk of a user burningthemselves by trying to stop extremely hot oil from flowing onto, andpotentially damaging, their countertops.

To make user cleanup of this overflow oil easier, an oil collectionbucket may be placed into lower outer enclosure 708. Such a collectionbucket could slide in and out of lower outer enclosure 708 like adrawer, or simply be lifted from lower outer enclosure when cookingvessels 714 is removed from outer enclosure 712.

Drain hole 799 may be adapted for use on any of the exemplaryembodiments described herein, and may be particularly useful inexemplary embodiments which automatically lower food into cooking liquidwithout the necessity of user presence. In such automated exemplaryembodiments, unwitnessed overflowing oil could cause substantial damagebefore anyone became aware of it.

FIG. 77 also illustrates how cooking vessel 714 may be drained using asiphon. In FIG. 77, siphon 790, including: inlet hose 792, outlet hose794, pinch valve 806, hand pump 796 (which includes inlet one-way valve798, siphon bulb 804, and outlet one-way valve 800); is shown mountedonto the forward upper lip of outer enclosure 712 through the use ofsiphon mounting clip 802.

To drain cooking liquid from cooking vessel 714, using siphon mountingclip 802, a user clips inlet hose 792 of siphon 790 to the forward rimof outer enclosure 712 (FIG. 77), and places the end of the outlet hose794 into a containment and/or storage and/or disposal vessel. The userinitiates the siphon process by repeatedly squeezing siphon bulb 804until siphon action commences.

Should it be necessary to interrupt the siphon process to changecontainers or for other purposes, the user may squeeze pinch valve 806closed.

FIG. 78 shows siphon 790 when not mounted to cooking vessels 714.

FIG. 79 shows alternative siphon 791. This is identical to siphon 790except: pinch valve 806 has been replaced by stopcock 812; weightedinlet 808 is used to hold inlet hose 792 at or near the bottom ofcooking vessel 714 instead of using siphon mounting clip 802; and airbleed valve 810 is shown which may be used to break the siphon drainageat any desired point rather than using a flow restricting valve such aspinch valve 806 or stopcock 812.

Air bleed valve 810 stops the flow of liquid through siphon 790 byintroducing outside air into inlet hose 792 and thus breaking the siphonaction.

To break the siphon action, any one of, or all of, or combination of:pinch valve 806, stopcock 812, or air bleed valve 810, may be presentand used. Alternatively, a hose soft enough to be bent or finger pinchedmay be used to stop the siphon action.

Likewise, positioning the intake end of inlet hose 792 near or at thebottom of cooking vessel 714 may use any one of, any combination of, orall of: siphon mounting clip 802 and/or weighted Inlet 808, and/or othermeans, such as, by way of example only, a hose gripping notch cut intofood support platform 704.

Weighted inlet 808 positions the end of the inlet hose 792 near or atthe bottom of cooking vessel 714 by placing weight near or at the end ofinlet hose 792. Weighted inlet 808 may also have a particulate filterwithin or coupled to it to strain particulates within the cooking liquidbeing drained so as to lengthen the useful life of the cooking liquid.By way of an example, weighted inlet 808 may have a fine mesh screenwithin it. This filter may be removable for cleaning or other purposes.

Drained cooking liquid may be disposed or reused. It is possible cookingliquid may be reused several times, depending on, among other things:cooking conditions, food being cooked, and type of cooking oil or liquidbeing used. Between uses it may be desirable to drain the cooking liquidfrom cooking vessel 714 and store it in protective containers.

Siphon 790 and/or alternative siphon 791 may also be used to fillcooking vessel 714 with cooking liquid by placing inlet hose 792 intothe container of the cooking liquid, and placing the end of outlet hose794 into cooking vessel 714, and then starting the siphon action.

Numerous features, devices, methods, constructions, and designs havebeen taught herein. Many, if not most, may be interchanged betweenexemplary embodiments. As examples: handles which are on the side wallsof an outer enclosure and are used to transport an embodiment which usesmotor powered swing arms to raise and lower a food support platform, mayalso be used on an embodiment which uses handles to manually raise andlower a food support platform; a bail type handle used to lift a foodsupport platform free from an exemplary embodiment cooking vessel whichmoves its food support platform up and down by pumping cooking liquidusing a bidirectional pump may also be used on exemplary embodimentswhich use powered swing arms or hand operated handles to raise and lowertheir food support platforms; heat coils that are immersed into cookingliquid may be interchanged for heat coils that mount external to acooking vessel; or a lid which has an angled glass viewing window mightbe replaced with a lid which is molded from transparent or translucentmaterial; or a wiper mechanism used to clear the inside of a glass panelfrom condensation might equally well be use on a molded transparent ortranslucent lid; or a lift mechanism which uses powered swing arms mightreplace a manual lift mechanism; or a thermostatic tubular probe whichmounts inside a cooking vessel where its end is immersed in cookingliquid might replace an externally mounted thermal sensor; or a circuitwhich determines cooking time through use of a timer might be replacedor used in conjunction with a circuit which gauges cooking time by thetemperature of the food being cooked; etc. One knowledgeable in the artwould easily understand this interchangeability and therefore wouldreadily recognize the value of each feature, device, method,construction, and design when placed in combination with any or all ofthe other similar items suggested.

Likewise, one knowledgeable in the art would recognize that devicestaught herein might be used for various kinds of cooking. As examples:they might be used for deep fat frying; steaming of fish, fowl, meats,and vegetables; flavored steaming of various kinds of food includingimparting smoked, spiced, sweet or other kind of flavors to foods;baking, such as is common with tub roasters of the type made by Nesco;making of stews and soups; boiling of fish, fowl, meats, and vegetables;etc.

Again, one knowledgeable in the art would readily see these alternativeapplications.

Referring to FIGS. 90 through 99, this additional preferred embodimentincludes: lid 900 which contains and mounts wire mesh filter 919 whichfilters debris from the exhaust of the cooking process. When closed, lid900 rests upon upper flange 920 of cooking vessel 902 forming a cookingcavity 903. Upper flange 920 in turn engages upper rim 922 of outerenclosure 918. When cooking, cooking vessel 902 rests within outerenclosure 918.

Electric heater unit 924 is contained entirely within enclosed heatsink914 where it is free from contact with cooking liquid contained withincooking vessel 902.

Alternatively, electric heater unit 924 may be a bare exposed rod typeheat coil in direct contact with cooking liquid contained within cookingvessel 902.

Wires run within tubes 926R and 926L which are contiguous with tubeswhich are part of electric heater unit 924 or which are contiguous withouter rods of the rod type heat coil.

Bracket 928 is coupled to tubes 926R, 926L, and 926C and providesstructural stability. Oil level indication holes 992 (FIG. 116)penetrate bracket 928 and provide a clear, difficult to obscure,indication of the height of cooking fluid levels within cooking vessel902. This in turn provides unambiguous, easy to read indications of thevolume of cooking fluid within cooking vessel 902.

At their tops, tubes 926R, 926L, and 926C bend and couple to control box912 (see FIG. 116). This coupling may be through a fixed rigid mounting,or it may be through a plug which can be detached to separate tubes926R, 926L, and 926C as a unit from control box 912, for storage,shipping, cleaning, or for other purposes.

Wires within tubes 926R, 926L, and 926C connect control box 912 torespectively: the heat coil input, the thermostat and thermal fuse, andheat coil output. By connecting the thermostat and thermal fuse inseries with either the heat coil input or the heat coil output, thenumber of connections required between the control box and the wireswithin tubes 926R, 926L, and 926C can be reduced to two. This means thatif tubes 926R, 926L, and 926C are coupled to control box 912 through aplug, then only a two prong plug is required. Such a simplified plug,when compared with alternatives having plugs with three or more prongs,should be less expensive to produce and be more reliable.

Control box 912 and attached electric heater unit 924 may be detachedfrom cooking vessel 902 and outer enclosure 918 simply by liftingcontrol box 912 upward.

Power cord 932 couples to control box 912 through magnetically securedsafety power socket 934, such as in use on many home deep fryers.Magnetically secured safety power socket 934 easily breaks away anddisconnects power from control box 912 if tension is placed on powercord 932.

Power cord 932 may couple to a wall mounted power outlet plug, orconnect to power through other means.

Rib 994 projects from the back of outer enclosure 918 (FIG. 96) anddislodges magnetically secured safety power socket 934 from power cord932 when control box 912 and attached electric heater unit 924 arelifted and detached from cooking vessel 902 and outer enclosure 918.This provides safety by automatically disconnecting power from thecontrol box when the control box is dismounted from the rest of theexemplary embodiment. It is also more: obvious, inexpensive, andreliable than safety switches which may provide similar type safetyprotection.

Handle 1074 (FIGS. 99D and 102) on the back of control box 912 providesa convenient hand grip for the removal of control box 912 from cookingvessel 902.

Cooking vessel light 1070 is located in the forward left vertical upperportion of control box 912 (FIG. 99A). Cooking vessel light 1070 turnson when electric heater unit 924 is activated, and may illuminate theinterior of cooking vessel 902 when the exemplary embodiment is cooking.This may help in determining cooking progress as well as provide acertain level of visual interest from light emanating from the exemplaryembodiment. Lens 1072 on the top of control box 912 is illuminated bythe bulb in cooking vessel light 1070 and may serve as an inexpensive“on” indicator light.

When the device is cooking, the control/heating assembly 936, whichincludes: control box 912, tubes 926R, 926L, and 926C, electric heaterunit 924 and heatsink 914, is lowered over and mounted on to the edge ofupper flange 920 by straddling it, as shown in FIGS. 96 and 97. Thisresults in enclosed heatsink 914 being cantilevered and spaced above thefloor of cooking vessel 902. A brace, extending from or part of eitherthe floor of cooking vessel 902 or from heatsink 914 or some combinationof these, may be added to give strength to cantilevered heatsink 914. Asan example of such a brace, and not by way of any limitation, raisedlower floor portion 915 of cooking vessel 902 (FIG. 117) may contactheatsink 914, may be added to provide strength. As stated herein,heatsink 914 may not be present in all embodiments built according tothe teachings herein. Each of the above structures may be adapted tofunction with bare rod type heat coils. Such adaptation is easily doneby one knowledgeable in the art and thus is not covered in detailherein.

Alternatively, raised lower floor portion 915 (see FIG. 117) may contactthe bottom of food support platform 940 to provide structure, and toprovide spacing away from heatsink 914, or an alternative rod type heatelement. Raised lower floor portion 915 may be constructed to resemble atwo tiered wedding cake and provides structural support and spacing toboth the heating element and the food support member.

Raised lower floor portion 915 may reduce the amount of cooking liquidneeded by substituting its volume for expensive cooking liquids.

Heatsink 914 contacts electric heater unit 924 to increase heatdispersion and transfer area and thus lower transfer temperaturesbetween electric heater unit 924 and liquid contained within cookingvessel 902. High temperatures may cause cooking oil to have shortenedlife, and high temperatures have been alleged to generate unhealthysubstances, such as cancer-causing agents, within cooking oils.

Heatsink 914 may be fabricated from any suitable heat transmittingmaterial including, but not limited to, metals such as: aluminum,copper, and steel.

Food support assembly 910 may be mounted in one of three positions, eachpositioning food support assembly 910 differently with respect tocooking vessel 902. Each position in turn results in food supportplatform 940 being in different positions above the floor of cookingvessel 902 as shown in FIGS. 92, 93, and 95.

Feet 942 (FIGS. 102 and 103) elevate the bottom of outer enclosure 918from the surface on which it rests. This elevation helps prevent heatdamage to countertop surfaces. Feet 942 may have pliable outwardly domedthe lower surfaces. Such construction reduces embodiment rocking whenthe embodiment is placed on uneven surfaces.

Lower handles 944R and 944L located on the lower right and left handperimeter of outer enclosure 918 (see FIGS. 95 and 96), and upperhandles 946R and 946L located on both sides of the back of outerenclosure 918, make it much easier for the exemplary embodiment to be:lifted, tipped, carried, dumped and otherwise maneuvered.

FIG. 105 illustrates how the rounded coffin shape of the lower crosssection of cooking vessel 902, which is generally broad and circular atone end and tapers back and away from the generally broad and circularend to have a generally narrower opposite end, efficiently fits fowl908, such as a chicken or a turkey, with minimal wasted space. Thiscross-sectional shape also is able to efficiently accommodatesubstantial quantities of other foods to be fried or steamed orotherwise cooked.

Other fryers have lower cooking pot cross sections which are generallysymmetrical along two orthogonal horizontal axes. The exemplaryembodiment as illustrated by contrast, is generally symmetrical to onehorizontal axis only, while being asymmetric to any horizontal axiswhich is orthogonal to this first horizontal symmetrical axis.

This efficient rounded coffin shape cross-section may be used in anyorientation. As nonlimiting examples: the narrow end can face toward theuser, or away from the user, or be rotated to any angle in between. Incombination with this, it may be generally horizontal as illustrated, orrotated up to where the narrow end is vertically above the broad andcircular end, or rotated down to where the narrow and is verticallybelow the broad and circular end, or any angle in between. Incombination with both of the above, it may be rotated so that large fowl908 rests generally on its back, or on its breast, or on its head end,or on its tail end, or on its side, or any angle in between.

This efficiency, when frying, reduces the amount of cooking oil neededto cook fowls, and particularly to cook large ones. This in turn reducesoperating costs and warmup times. This efficiency also, in all cookingsituations, reduces the countertop footprint needed for the exemplaryembodiment when it is compared to other fryers using alternative shapedcooking vessels to cook equal sized fowls and other foods.

As shown in FIGS. 90, 91, 98 and 99C, cooking vessel 902 has a broadercross-section at its top than in its lower portion. It is common whendeep fat frying for cooking oil to foam and expand its volume. Thebroader cross-section in the upper portion of cooking vessel 902 reducesthe chance of foaming cooking oil overflowing cooking vessel 902 byproviding additional room for the expanding cooking oil to habitate.This geometry also reduces the chance that foaming cooking liquid willoverflow cooking vessel 902 resulting in the loss of cooking liquid forthe cooking process.

Overflow holes 948 a, 948 d, and 948 e (FIGS. 90 and 91) help drain offexcess cooking liquid and foam to greatly reduce the likelihood ofcooking vessel 902 overflowing on to a countertop. Excess liquid andfoam exiting through the drain holes drain directly into the bottom ofouter enclosure 918 where they can be easily dumped or otherwiseemptied. Alternatively, the drain holes may drain into a containerplaced in the bottom of outer enclosure 918. This container could beeasily removed, dumped and cleaned. This container could also be, in yeta third alternative, located under the floor of outer enclosure 918 withouter enclosure 918 having one or more drain holes to empty into thecontainer. In this configuration, as just one alternative, the containercould hang below outer enclosure 918 and be pulled in and out like adrawer.

Overflow holes 948 a, 948 d, and 948 e may be formed by punching holesinto the sides of cooking vessel 902 and bending back the punched metalso that it is in close proximity or touching the inside upper perimeterwall of outer enclosure 918. This can enhance the structure of theexemplary embodiment, and help it resist damage, particularly in anaccidental drop or during shipping.

Overflow drain holes 949A and 949B are shown indented into upper flange920 of cooking vessel 902. Overflow drain holes 949A and 949B may beused in conjunction with, or instead of, overflow holes 948 a, 948 d,and 948 e. Overflow drain holes 949A and 949B may drain in the samemanner and into the same receptacles as overflow holes 948 a, 948 d, and948 e. Overflow drain holes 949A and 949B may penetrate through alowered horizontal plane surface as shown, or through an angled surfacewhich may be curved or flat, or through any other geometricconfiguration which will place upper flange 920 of cooking vessel 902above drain holes 949A and 949B.

FIG. 120 shows overflow reservoir 996 which can be used in conjunctionwith any of the drain holes described above, simply by providing one ormore passageways to reservoir 996 from the drain holes, such as, by wayof a nonlimiting example, by placing one or more holes in the floor ofouter enclosure 918. Overflow reservoir 996 may alternatively be usedwithout any drain holes. By way of a nonlimiting example, upper flange920 of cooking vessel 902 may be uniformly horizontal, angled, or mayhave one or more lowered sections. In each of these examples, cookingfluid would be allowed to overflow all or portions of upper flange 920and subsequently drain into overflow reservoir 996. Outer enclosure 918may loosely rest within overflow reservoir 996, or it may be wedgefitted, or latch fitted, or may be coupled by some other acceptablemeans.

Cooking vessel 902 may be constructed out of any suitable material. Asan example, and not by way of any limitation, it may be constructedfrom: aluminum, copper, stainless steel, mild steel, or any othersuitable material. This material may or may not be coated. As anexample, and not by way of any limitation, it may be coated with anonstick coating, or with a corrosion resistant coating such as chromiumor nickel.

Downward facing flange 952 (FIGS. 99B and 99F) located on the upperperimeter edge of cooking vessel 902 engages into trough 950 located onthe upper perimeter edge of outer enclosure 918 when cooking vessel 902is inserted into outer enclosure 918. This helps increase the structureof the device and makes it easy to remove cooking vessel 902 from outerenclosure 918 simply by lifting cooking vessel 902 upward.

Bracing brackets 954 located in bottom inner perimeter of outerenclosure 918 (FIG. 117), directly contact, or come close to contactingcooking vessel 902. They provide additional structure both under normaluse, and in the event of accidents, such as falling off a countertop, orimpacts while shipping. Bracing brackets 954 may be formed as part ofouter enclosure 918, or they may be additional parts. As but twoexamples, and not by way of limitation, outer enclosure 918 may bemolded from polypropylene with bracing brackets 954 included as part ofthe molded part; or bracing brackets 954 could be made of metal, such asgalvanized steel, and be mounted into outer enclosure 918.

Hand grip interruptions 956 cut into the outside right and left handedges of trough 950 (FIGS. 91, 92, 93, and 95) allow the user to graspdownward facing flange 952 to help in the insertion and removal ofcooking vessel 902 into and from outer enclosure 918. Overflow hole 948Dand its corresponding counterpart on the right hand side of cookingvessel 902 which is not shown, may also may serve as finger/thumb gripsto help in the insertion and removal of cooking vessel 902 into and fromouter enclosure 918. Being able to easily insert and remove cookingvessel 902 into and from outer enclosure 918 may at least facilitatecleaning.

Latch 958 is located on the forward upper edge of outer enclosure 918.It secures lid 900 when lid 900 is lowered. Latch 958's barbed point 966(FIGS. 119A and 119B) is resiliently biased toward the back of outerenclosure 918, causing latch 958 to catch on the backside of latch hole960 and automatically latch lid 900 down when lid 900 is lowered.

Latch lock 962 rotates 964 (FIGS. 119A and 119B) to lock latch 958closed (FIG. 119B) and rotates again to release the latch 958 before lid900 can be reopened (FIG. 119A). This is both a safety feature, due torequiring two deliberate actions instead of just one to release latch958 and open lid 900; and a structural feature to ensure latch 958remain securely closed even when stressed, such as, by way ofnonlimiting examples, during an accidental drop or during shipping.

At its rear, lid 900 is coupled to the rest of the exemplary embodimentthrough a hand releasable hinge arrangement (FIGS. 94A, 94B, and 94C).This structure allows lid 900 to be fully closed (FIGS. 94B and 94C) orrotated open to a stable, just past vertical position (FIGS. 90, 91, and94A). It also allows lid 900 to be easily disengaged from engagementwith the rest of the exemplary embodiment simply by lifting lid 900upward.

Referring to FIGS. 94A, 94B, and 94C, right hinge flange 998 is part ofouter enclosure 918 and includes cut out 1000 which engages right slot1002 located on the rearmost portion of horizontal outer flange 1004 oflid 900. Cut out 1000 limits the rotational travel of lid 902 to itsopen and close positions. When lid 900 is open (FIG. 94A), horizontalflange 1004 rests against the top of right hinge flange 998 and preventslid 900 from falling further backward. When lid 900 is in its closedposition (FIGS. 94B, and 94C), cut out 1000 limits the upward travel ofthe rear of lid 900 away from cooking vessel 902 by trapping lid 900'srear under the upper portion of cut out 1000 (FIGS. 94B and 94C).

When lid 900 is closed, rib 1006 is generally at right angles to andalso is located on the rear of lid horizontal outer flange 1004 (FIGS.94A, 94B, and 94C), engages into slot 1008 located on right hinge flange998 as part of cut out 1000. This makes the engagement between lid 900and outer enclosure 918 more secure by limiting fore and aft movement oflid 900.

The hinge arrangement described above is mirror imaged on the left-handside of the exemplary embodiment.

Referring to FIGS. 94A, 94B and 94C, lid 900 is also held closed whenfood support assembly 910 is fully lowered to its cooking position (FIG.93). Referring to FIGS. 94B, 95, 96 and 99D, hook 968 located on therear top of food support assembly 910, latches onto resilient,cantilevered, forward angled rib 970 located on right perimeter flange972 of lid 900 (FIG. 94B) and holds lid 900 in its closed position untilfood support assembly 910 is raised (FIG. 92). Similar structure ismirror imaged on the left-hand side of the exemplary embodiment. Bybeing resilient; cantilevered, forward angled rib 970 allows lid 900 tolower and become latched under hook 968 even if food support assembly910 is mistakenly in its lower most cooking position (FIG. 94) when lid900 is lowered. Having lid 900 secured closed when food support assembly910 is lowered is a safety feature which helps ensure lid 900 will notbe accidentally raised when cooking is taking place.

Lid 900 secures filter 919 below filter vent holes 974 using a snap fitinto rectangular vertical rib frame 976 (see FIGS. 90, 91, 95, 97, 99A,and 99D). Filter 919 is open on its lower side which faces into cookingvessel 902. Filter 919 helps to remove undesirable debris from cookingexhaust. Filter 919 is spaced away from the roof of lid 900 to allowcirculation through all portions of filter 919. Filter 919 may beconstructed from any of several different materials known to thoseknowledgeable in the art. As nonlimiting examples: filter 919 may be anopen metal mesh, or an open plastic mesh, or a nonwoven substance suchas nonwoven polyester, or fiberglass, or it may contain activatedcharcoal, or any other appropriate filtering material. Likewise, Filter919 may be reusable or disposable. Filter 919 may work on any suitablefiltering principle. As nonlimiting examples: it may condense pollutantsonto cool surfaces, it may limit the size of particles, it may introducesubstances to help exhaust be more benign, or it may use otheradvantageous principles.

Referring to FIG. 99A, probe holes 978R and 978L allow a user to insertan elongated tool or probe, such as the rod on a long stem cookingthermometer, into cooking vessel 902, as an example to test thetemperature of cooked food or cooking liquid, without opening lid 900.This is a safety feature providing lid 900 as a safety barrier when suchtemperatures are being taken.

Lid 900 may be made of any suitable material. As an example, and not byway of any limitation, it may be formed from opaque material, such asthe molded ABS or molded polypropylene. Lid 900 could also be formedfrom transparent or tinted transparent material, such as acrylic,polycarbonate, SAN, or other transparent material.

Alternatively, lid 900 may be molded from translucent plastic, such aspolypropylene, which would allow ambient light to enter into cookingvessel 902. However, using a translucent material may not allow suitablyclear observation of the contents of cooking vessel 902. Such clearobservation may be useful, at least in determining the cooking progressof foods.

Circular glass 980, mounted in the forward upper portion of lid 900,allows clear observation of the contents of cooking vessel 902. Circularglass 980 is mounted with a snap fit into circular vertical rib frame982 (see FIGS. 95 and 96). In combination with translucent material usedto fabricate to lid 900, circular glass 980 (FIG. 99A) may provideunusually good observation of the contents being cooked in cookingvessel 902, particularly when compared to other deep fryers havingmostly opaque lid surfaces.

Lid 900 may be virtually or totally monolithic. As an example, and notby way of any limitation, it may be molded in a single piece from clear,opaque, or translucent material without having circular glass 980. Thiscould provide substantial cost savings and increase reliability,structure, and durability.

Being completely monolithic, as an example, being molded as a singlepiece without glass 980, or being almost monolithic, as shown, with thepresence of glass 980, may allow lid 900 to be easily cleaned by hand orin a dishwasher.

During the cooking process, condensation and debris may collect on theinward side of circular glass 980. Referring to FIGS. 90 and 92, inorder to help prevent this from obscuring clear observation of thecontents of cooking vessel 902, rotary wiper 984 may be hand rotatedusing knob 988, causing its wiper blades 986 to rotate against theinside of glass 980 and thus to wipe and clean the inside of circularglass 980. Flange 990, located at the base of knob 988 and above theupper surface of circular glass 980 (FIG. 92) helps prevent users fromgetting burned on circular glass 980 when knob 988 is being hand turned.

Referring to FIG. 99A, food support assembly 910 includes right handhandle assembly 1010 and left hand handle assembly 1012 respectivelywhich are removeably attached to food support platform 940. Right handhandle assembly 1010 includes right hand grip 1014 which is rigidlycoupled to right handle support member 1016. Right handle support member1016 at its base is bent at right angles and away from right hand grip1014 (see FIG. 99A).

Also referring to FIG. 99A, this bent end of right handle support member1016 slides into, and removeably mounts into right handle mounting track1018 located on the right side of support platform 940. Referring toFIG. 99E, once fully slid into track 1018 the bent end of right handlesupport member 1016, engages food support platform 940 through rightlatch member 1020 located on the bent end latching against rightresilient latch member 1022. Right hand handle assembly 1010 may bereleased from engagement with food support platform 940 by pulling downon the end 1021 of right resilient latch member 1022 and pulling righthand handle assembly 1010 away from food support platform 940. Thisstructure is mirrored on the left side of the food support assembly.

Food support platform 940 has holes in its floor to facilitate drainingof cooking liquid. Food support platform 940 includes solid perimeterwall 1024 which provides structure and helps support food placed uponfood support platform 940 (FIG. 99E).

Referring to FIGS. 99A, and 99D, large central hole 1026, locatedgenerally in the center of food support platform 940 helps steady foodplaced upon food support platform 940 and allows food placed upon foodsupport platform 940 to rest as low as possible within cooking vessel902, which, by way of example, may result in less cooking oil beingneeded to cover food being cooked, which in turn may result in loweroperating costs and quicker warm up and overall cooking times.

Right handle support member 1016 rigidly connects at its top to righthand grip 1014. Midway down right hand grip 1014 is right handle indent1028 which provides a grip point for the user.

Further down still on right hand grip 1014 are right upper engagementmember 1030 and right lower engagement member 1032 (see FIG. 99E). Rightupper engagement member 1030 and right lower engagement member 1032cooperatively engage engagement holes 1034A and 1034B, or 1034C and1034D, or 1034E and 1034F (FIG. 97) to mount food support assembly 910in respectively: it's forward tilted uppermost drainage position (FIG.95), in its horizontal middle food insertion position (FIG. 96), or inits horizontal lower most cooking position (FIG. 93). This engagement isaided by barb 1068 (FIG. 99E) located at the end of right lowerengagement member 1032. Barb 1068 engages the lower portion of eachappropriate engagement hole and helps prevent right lower engagementmember 1032 from being accidentally disengaged.

This engagement between engagement members 1030 and 1032, and theirrespective engagement holes is also aided by right handle support member1016 acting like a leaf spring which biases engagement members 1030 and1032 against right the side of outer enclosure 918 where they may bespring loaded into their respective engagement holes. Again, this actionis mirror image of the left side of outer enclosure 918.

An alternative to the essentially horizontal axis of right lowerengagement member 32 is to incline right lower engagement member 32downward 10° to 60° as it extends out and away from right hand grip1014. This provides natural engagement which increases as weight on foodsupport assembly 910 increases. Such a configuration may also eliminatethe need for barb 1068.

Note, all structure and actions described herein for the right hand sideof this exemplary embodiment for mounting food support assembly 910 toouter enclosure 918 are mirror imaged on the exemplary embodiment'sleft-hand side.

Also note that all referenced figures within this document are given tohelp in more quickly understanding the features of the exemplaryembodiments. They are not intended as a substitute for reviewing allinformation within this document to understand the teachings herein.

To accomplish the engagement between food support assembly 910 and outerenclosure 918, a user pulls right handle indent 1028 and its mirrorimage counterpart on the left side away from food support platform 940.This is made possible through the ability of right handle support member1016, and its counterpart on the left-hand side, to resiliently bendallowing outward excursion of the lower portion of right hand grip 1014.

This in turn may be possible by constructing right handle support member1016 from any suitable resilient material. This, by way of nonlimitingexamples, could include constructing it from: stainless steel, aluminum,mild steel, or other suitable material.

Right lower engagement member 1032 is inserted into right open track1036 located on the right side of outer enclosure 918 and is slid up anddown until it reaches the desired position, and then it is inserted intothe appropriate engagement hole (see FIGS. 90, 99A, and. 99B). Rightopen track 1036 makes it easier to slide engagement members 1030 and1032 up and down and find their respective engagement holes.

Having two engagement members, right upper engagement member 1030 andright lower engagement 1032 (FIG. 99E), helps stabilize the food supportplatform from tipping forward or backward.

Once again, these structures and actions are simultaneously replicatedand mirrored on the exemplary embodiment's left-hand side.

Right upper engagement holes 1034A and 1034B are angled off vertical(see FIGS. 95, 97 and 104) to cause food support 904 to tilt forward toaid in draining of foods including large and small fowl, as well asother foods.

Right upper engagement member 1030 and right lower engagement member1032 are different in shape. This difference prevents engagement member1032 from being mistakenly placed into a hole design for engagementmember 1030, as an exemplary benefit. Because of this, food supportassembly 910 slides smoothly up and down guided in open track 1036 untilit reaches one of its three predesignated food holding positions.

Although three food support assembly 910 positions are described, morepositions can be easily added as desired simply by adding moreengagement holes.

Control box 912 is mounted to cooking vessel 902 and outer enclosure 918by control box 912 straddling the upper overlapping rear edges of boththe structures (FIGS. 95, 96, and 98). Electric heater unit 924 suspendsdownward from control box 912 into cooking vessel 902 (FIG. 98). Controlbox 912 includes user set timer 1038 which turns on and off heater unit924, and sounds an alarm simultaneous with turning off the heater (FIG.98).

Cooking liquids can be heated to predictable desired temperatures simplyby using timer 1038 to adjust the amount of time the cooking liquid isheated during warm-up.

Likewise, timer 1038 may be used to time the cooking cycle using itsalarm. Timer 1038 may also be a safety feature by having no continuouslyon position and thus limiting to the timer limit the maximum amount oftime the heater is on for.

As shown in FIGS. 91 and 96, user access to user set timer 1038 isblocked when lid 900 is in its raise position. This is a safety featurepreventing the user from turning on timer 1038, and thus electric heaterunit 924, until lid 900 is lowered.

Also, timer 1038 has raised half moon shaped central portion 1076 (FIGS.94C, 96 and 99D) which serves as a finger grip and also prevents lid 900from being fully opened until timer 1038 is in its full off position.This also is a safety feature.

Using this exemplary embodiment may include several steps. As an exampleof one way of using the exemplary embodiment, and not by way of anylimitation, the following process may be used. Note that there areseveral other alternative methods for using this exemplary embodiment.

First, the user must open lid 900, remove food support platform 910, andpour in the appropriate amount of cooking liquid. This may be aidedthrough the use of cooking fluid level indication holes 992 on bracket928 (FIGS. 90 and 116).

Next, the user must place the food to be cooked into cooking vessel 902.This may be done by placing food support assembly 910 on a countertopand placing the food to be cooked on to it, and then lifting the foodand support assembly into the cooking vessel and securing food supportassembly 910 at its mid-level food insertion/removal position asdescribed above (FIG. 91). Lid 900 is then lowered and latched closedincluding locking the latch using latch lock 962 (see FIGS. 119A and119B).

Next, the user must set timer 1038 to the appropriate time for heatingthe cooking liquid to the desired temperature. Note, the exemplaryembodiment could have an adjustable thermostat. However, for reasons atleast of: ease-of-use, cost, reliability, and simplicity, theillustrated exemplary embodiment uses a single temperature presetthermostat with backup thermal fuse.

Next, after the time set on timer 1038 has been reached and the cookingliquid is at cooking temperature, the user lowers food support assembly910, and the food that it is holding, into the hot cooking liquid.

At the end of the desired cooking time, possibly triggered by the alarmfrom user set timer 1038, food support assembly 910 is raised by theuser to either its intermediate or uppermost positions to allow the foodto cool and drain. After the food has been cooled and drained, lid 900is raised and food support assembly 910 and the cooked food is removedby lifting food support assembly 910 and the cooked food from cookingvessel 902 and back onto the countertop.

After cooling, cooking liquid may be removed from cooking vessel 902using bailing ladle 1040 and funnel adapter 1042 (see FIGS. 98, 99B,99C, 99F, 100, 101, 102, and 105). Funnel filter 1044 snaps into funneladapter 1042 (see FIGS. 99, 100 and 101) and filters cooking liquids,such as cooking oil, as they are emptied from cooking vessel 902 toextend their useful life.

Filter funnel 1044 is designed to snap into the pouring openings ofvarious size cooking liquid containers. As an example, and not by way ofany limitation, filter funnel 1044 is designed to snap into the pouringopenings of blow molded 1 gallon to 3 gallon containers commonly used ingrocery stores to contain cooking oils such as: corn oil, vegetable oil,and canola oil. Notched ribs 1064 engage the interior perimeter ofpouring openings on common blow molded and other containers and securelyhold funnel adapter 1042 in an upright position.

Filter funnel 1044 is snapped into funnel adapter 1042, as a nonlimitingexample, like snapping on a Tupperware® cap, as shown in FIGS. 99, 100,and 101. Filter funnel 1044 is spaced away from the interior wall offunnel adapter 1042 (FIG. 101) so that the interior wall of funneladapter 1042 does not block cooking liquid from passing through thefilter.

Filter funnel 1044 may use any of a variety of reusable or disposablefilter mediums to filter out particulates, chemical impurities, grease,oil, and other impurities. By way of nonlimiting examples: fine meshscreen, nonwoven polyester, activated charcoal, cloth, or any otherappropriate filter mediums might be used. By way of an example which isnot limiting: filter funnel 1044 could resemble conical home coffeestrangers which have either permanent fine mesh screens, or use conicalshaped disposable insert filters.

Emptying cooking vessel 902 of cooled down cooking fluid is accomplishedby repeatedly bailing cooking vessel 902 using ladle 1040. This is mostefficiently done with both food support assembly 910 and control box 912removed from cooking vessel 902.

The bailed cooking liquid contents of cooking vessel 902 may be dumpedinto filter funnel 1044 which is press mounted into the pouring openingof a liquid container, such as the container which the cooking liquidmay have been purchased in. This is desirable because it allowsconvenient storage of the cooking liquid or it allows the cookingliquid's clean disposal.

Ladle 1040 is specifically designed for bailing cooking vessel 902.Ladle handle 1046 is angled at 5° to 30° from ladle bucket 1048 so thatladle 1040 may reach deep inside cooking vessel 902. Ladle handle 1046has a hole at one and so it may be hung.

Ladle bucket 1048 also has snout 1052 which protrudes forward offvertical 10° to 45° and is narrower at its tip than the corners ofcooking vessel 902 so that ladle 1040 can fully bail out each corner ofcooking vessel 902.

Ladle bucket 1048 also has markings 1050 which allow it to be used as ameasuring device.

Referring to FIGS. 99F, 102, 103, and 104, outer enclosure 918 on theunderside of its floor has prop member 906 which is attached to theunderside of outer enclosure 918's floor by hinge 1054 and snap 1056.Snap 1056 (FIG. 99B) holds prop member 906 flat against the underside ofthe floor of outer enclosure 918.

Prop member handle 1058 extending from the forward left hand corner ofprop member 906 (see FIG. 99B) allows the user to swing prop member 906from its position resting against the underside of the floor of outerenclosure 918 (FIG. 102) to a lowered position (FIGS. 103, and 104)where it can prop up and tilt outer enclosure 918 and cooking vessel 902diagonally forward as shown in FIG. 104. This tilting increases the easewith which cooking vessel 902 may be bailed.

Pour spout 1132 allows cooking vessel 902 to be emptied by tipping itand pouring out its contents. This may be used instead of bailing, or toaugment bailing. Tipping the exemplary embodiment and pouring out thecontents of cooking vessel 902 is made much easier due to the presenceof upper handles 946R and 946L and the presence of lower handles 944Rand 944L which alone or in combination make lifting, tipping, andpouring easier.

The outer wall of trough 950 is interrupted directly adjacent to pourspout 1132 to prevent cooking liquid from entering into and dirtyingtrough 950 during the pouring process.

Brackets 1060 extending from the underside of prop member 906 (FIG. 102)hold information cards 1062 which can be pulled out at any time so thatuser can have information about the exemplary embodiment without havingto find a recipe/instruction book. Information cards 1062 may alsocontain other information.

Ninth Embodiment

FIGS. 106 through 111 illustrate a variant of the just describedexemplary embodiment. In this variant exemplary embodiment, control box912 is replaced by automated control box 916.

Referring to FIG. 106, automated control box 916 contains: a centralportion of upper basket lift arm 1088, and a central portion of poweredlower basket lift arm 1090. Powered lower basket lift arm 1090 in turnis connected through a central levered portion 1100 formed in poweredlower basket lift arm 1090 to the lower end of connecting rod 1086, withthe upper end of connecting rod 1086 being coupled to crank disk 1084,which in turn is connected to, and rotated 1092 by, the output shaft ofgear reduced lifting motor 1080.

As seen in FIG. 106, all of the above mechanism is contained withinautomated control box 916. Automated control box 916 also containselectronic circuit 1082 which includes timer 1078. A microswitch (notshown), which rides on a cam (not shown) positioned on the back surfaceof crank disk 1084, is mounted behind crank disk 1084 and on the frontface of the outer casing of gear reduced lifting motor 1080.

This microswitch/cam combination, is similar to those described earlierin this document for alternative exemplary embodiments, allowselectronic circuit 1082 to sense the position of upper basket lift arm1088 and powered lower basket lift arm 1090.

Upper basket lift arm 1088, and lower basket lift arm 1090 each protrudeout both sides of automated control box 916 and extend forward to thecentral right and left hand sides of outer enclosure 918 (see FIG. 107)where they connect through upper pivot 1096R and upper pivot 1096L andthrough lower pivot 1098R and lower pivot 1098L (see FIG. 106) to righthandle assembly connecting bracket 1102 and left handle assemblyconnecting bracket 1104 (FIG. 106).

Right handle assembly connecting bracket 1102 connects to right handleassembly 1106 through a vertical track sliding engagement. Likewise,left handle assembly connecting bracket 1104 connects to left handleassembly 1108 through a vertical track sliding engagement. Right handleassembly 1106 and left handle assembly 1108 are part of food supportassembly 1110, and are slideably releasable by hand from the rest offood support assembly 1110. Right handle assembly 1106 and left handleassembly 1108, unlike for the direct previous exemplary embodiment, donot engage outer enclosure 918.

Upper basket lift arm 1088 exits automated control box 916 on its rightside through right inverted “L” shaped elongated channel 1112, and exitsautomated control box 916's left side through left inverted “L” shapedelongated channel 1114 (FIG. 106). A user may slide, by hand, thecentral portion of upper basket lift arm 1088 to exit both sides ofautomated control box 916 through the top or bottom of both rightinverted “L” shaped elongated channels 1112 and 1114.

This results in two different lifting geometries illustrated in FIGS.108, 109, 110, and 111. When upper basket lift arm 1088 is in its lowestposition exiting the elongated channels 1112 and 1114, food supportassembly 1110 is horizontal in both its raised (FIG. 108) and lowered(FIG. 109). positions.

When upper basket lift arm 1088 is in its highest and most forwardposition exiting the elongated channels 1112 and 1114, food supportassembly 1110 is horizontal in its lowered position (FIG. 111), but itis tipped forward for food drainage (FIG. 110) in its raised position.

Some foods, as a nonlimiting example, like French fries, are bettercooked when they raise and lower on a horizontal food support. Someother foods, as a nonlimiting example, like turkeys, are better cookedif they are horizontal while cooking, but are tilted when they aredrained and cooled at the end of the cooking cycle. The above structureadvantageously provides both of these options.

Electronic circuit 1082 is connected to an electronic heat sensorlocated on the lower end of tube 1116 (FIG. 107). When cooking liquidtemperature is above a predetermined level which might injure the userin the event of direct contact (as a nonlimiting example, above 120°F.), even if the timer 1078 has expired and the exemplary embodiment isturned off, electronic circuit 1082 activates warning light 1118 whichis located on the top of automated control box 916 (FIG. 107) and warnsthe user of the potential hazard of hot cooking liquid. This is a safetyfeature.

The control mechanisms in this exemplary embodiment may functionsimilarly to those described earlier in this document for alternativeexemplary embodiments. As a nonlimiting example, the control mechanismsmay employ the following process. When timer 1078 is user set for thedesired cooking time, the cooking liquid heater is turned on and remainson until the desired cooking temperature is reached. On the embodimentshown, this is a factory preset temperature. However, variantembodiments may employ a user set cooking temperature.

Either at the end of a factory set interval, or more advantageously,when the desired cooking temperature is reached, electronic circuit to1082 activates the food lowering mechanism to lower the food into thecooking liquid. The food lowering/raising mechanism includes, but is notlimited to: electronics circuit 1082, food support platform 940, liftingarms 1088 and 1090, crank disk 1084, and gear reduced lifting motor1080.

The food remains in the cooking liquid until the end of the user setcooking time interval is reached. At this point, the foodlowering/raising mechanism, activated by electronic circuit 1082, raisesthe food out of the cooking liquid. At this point electronic circuit1082 turns off the heating coil and may or may not sound an alarm.Electronic circuit 1082 then delays for a preset time and sounds analarm to indicate to the user that the food has been cooled and drained,and may be removed safely from the cooking vessel.

This exemplary embodiment may be produced using elements common with theprevious exemplary embodiment, thus providing economies andflexibilities in manufacture. As a nonlimiting example, virtually allcomponents except for the control box and handle assemblies may becommonly shared with both exemplary embodiments. A user could eveninterchange these components in their home, allowing for an easy way fora user to upgrade their product.

FIGS. 112, 113, 114, and 115 show a food holding basket systemincluding: food containment baskets 911, 911A, 911B, as well as sheetfood supports 1120, and 1120A. Food containment baskets 911, 911A, 911Bshare common construction as do sheet food supports 1120, and 1120A.

Referring to FIG. 112, food containment basket 911 has upper perimeterwire frame 1122 which mounts concave wire screen 1124 and springy bentrod support arms 1126, 1126A, and 1126B.

Referring to FIGS. 112, 113, 114, and 115, food containment basket 911may rest and be supported on food support platform 940. Engagement ofspringy support arms 1126, 1126A, and 1126B of food containment basket911A onto upper perimeter frame 1122 of containment basket 911, allowsfood containment basket 911A to mount on top of food containment basket911 in one of two vertical positions as shown in FIGS. 113 and 114.

Food containment baskets 911, 911A, 911B, and sheet food supports 1120,and 1120A rest on, and generally mimic the plan view shape of, foodsupport platform 940 (FIG. 115).

Basket 911 can be used alone in shallow cooking liquid to cook variousfoods such as onion rings and French fried potatoes. In these cases, asa nonlimiting example, a relatively small amount of oil is placed intocooking vessel 902 and heated, and food support platform 940, with foodcontaining basket 911 on top of platform 940 is lowered into the cookingliquid.

Larger foods, such as, as a nonlimiting example, bigger cuts of meat,may also be cooked using just basket 911 alone and an appropriate amountof cooking liquid.

Basket 911A may also serve as just a lid for basket 911 in order to keepthe content of basket 911 contained, and also possibly to keep thecontents of basket 911 continuously submerged in the cooking liquidduring the cooking process. To do this basket 911A may be in either itshighest position (FIG. 113), or in its lowest position (FIG. 114).

Basket 911A in deeper cooking liquid may not only serve as a lid forfood contained in basket 911, but it may contain food as well. In suchan example, food may be placed between the floor of basket 911A and thefloor of basket 911, as well as directly into basket 911A. Likewise,basket 911B may be attached to basket 911A for a three basket stack,with basket 911B either used as just a lid or as a lid and foodcontainer.

Using stacked baskets can greatly increase the amount of food theexemplary embodiment may cook.

Sheet food support 1120 fits within basket 911 and provides support forvarious types of food which cannot be cooked directly in a wire screenbasket. As examples not to be construed as limiting, doughnuts, tempura,Hush Puppies, and many soft doughy foods bake onto wire screening duringfrying. Most of these foods are generally cooked by directly droppingthe foods into a pool of hot oil. This, however, presents a safetyhazard by exposing a user directly to an open pool of very hot cookingliquid which may sputter and boil upon food contact.

Such foods can be more safely cooked by placing them on top of sheetfood support 1120, and possibly one or more additional sheet foodsupports stacked in baskets above sheet food support 1120 (FIG. 115),and placing the baskets on food support platform 940, and lowering theentire structure into hot cooking liquid with lid 900 closed to safelyprotect the user.

Sheet food support 1120 may have nonstick coating on its upper surfacesto facilitate foods not sticking to such upper surfaces.

Sheet food support 1120 has bent down edges 1128 to space it away fromthe wire screen floor of food containment basket 911.

During cooking, food placed on the upper surface of food support 1120generally boils and floats away from the upper surface and is restrainedfrom floating by contacting the undersurface of the floor of the wirebasket directly above it, if such a basket is present. If such a basketis present, and if it has a sheet food support resting in it, theboiling action of the food can trap steam bubbles between the foodfloating against the overhead basket wire screen floor and the sheetfood support resting on the wire screen floor of the overhead basket.This can cause uneven cooking of the food. To prevent this, bent downedges 1128 allows space between the wire screen floor of the overheadbasket and the sheet food support resting on the wire screen floor.

Horizontal spaces 1130 between the bent down edges 1128 allow steambubbles to exit from underneath the sheet food support without creatingtrapped steam bubbles which can cause uneven cooking.

It may be much safer to cook using sheet food support 1120 and havinglid 900 lowered when food is: lowered into, cooked, and removed from hotcooking liquid.

All of the exemplary embodiments taught herein and in earlier documentsto which this continuation in part is appended, may be constructed atany desired scale. As an example that is not to be construed as inanyway being limiting; in the exemplary embodiment directly above, itmay be constructed for home kitchen countertop use. It might beparticularly advantageous to construct such an exemplary embodiment sothat it does not exceed 16½″ in overall exterior height so that it willfit under most over countertop cabinets, at least for countertopstorage. It would be even more advantageous if the height did not exceed15½″ to allow a margin of error for homes built which did not adherestrictly to accepted architectural standards.

Likewise, it is common for people to cook up to a 16 pound turkey forChristmas or Thanksgiving. To do this, it has been found advantageousto, in plan view, construct the interior of the cooking vessel to bebetween 10 inches and 14 inches at its widest point orthogonal to itsgenerally symmetrical axes, and to be between 11 inches and 14½ inchesalong its generally symmetrical axis.

The exemplary embodiments taught herein have many features. To oneknowledgeable in the art it would be obvious to combine features foundin different embodiments taught herein in ways not specificallydescribed in this document. As an example which should not beinterpreted as being in anyway limiting, the system of emptying cookingoil from the cooking vessel by tipping and pouring the contents of thecooking vessel out through a pouring spout located on the upper rim ofthe cooking vessel, could be combined with one of the automated liftsystems described at the very start of this document. Such apparentcombinations should be considered as obvious and as part of theteachings herein.

FIGS. 121 through 132 illustrate another exemplary embodiment of thepresent inventions.

This exemplary embodiment contains many similar elements to exemplaryembodiments described earlier. However, the handles and food supporthave been changed to offer at least, but not limited to, the followingadvantages.

-   -   When lowering 1151 food support 1150 into cooking vessel 1152        (FIGS. 121 and 128), right inner shoulder 1154 and left inner        shoulder 1156 engaging upper rim 1153 of cooking vessel 1152        prevent food support 1150 from descending 1151 directly into        cooking liquid contained in the bottom of cooking vessel 1152        when lid 1160 is raised (FIGS. 122 and 129). This, by stopping        food movement just before the food enters the cooking liquid,        prevents cooking liquid from being splashed onto the device user        from food resting on food support 1150 being directly lowered        too quickly into the cooking liquid. This also prevents cooking        liquid from being splashed onto the device user by insuring that        lid 1160 must be lowered before the food can be fully lowered        into the cooking liquid.    -   After food resting on food support 1150 has been initially        lowered into cooking vessel 1152 and lid 1160 has been lowered        (FIGS. 124 and 131), right inner shoulder 1154 and left inner        shoulder 1156 are disengaged from resting on upper rim 1153 by        being pushed inwardly by right disengagement member 1170 and        left disengagement member 1172 located on the right and        left-hand sides respectively of lid 1160. Food support 1150 is        then hand lowered 1151 into cooking liquid contained in the        bottom of cooking vessel 1152, by lowering and opposingly        outwardly moving right handle 1174 away from left handle 1176.        This opposed movement of right handle 1174 away from left handle        1176 causes right outer shoulder 1178 and left outer shoulder        1180 to be disengaged from resting on upper rim 1153 which in        turn allows food support 1150 to be lowered. Again, this        lowering of food support 1150 into cooking liquid is only        permitted when lid 1160 has been lowered and is able to provide        protection from the device user being accidentally splashed by        cooking liquid contained in cooking vessel 1152.    -   When food support 1150 is in its lower most position (FIGS. 125        and 132), due to the resting of the upper portion 1181 of right        support arm 1182 and the upper portion 1183 of left support arm        1184 on the top of right disengagement member 1170 and the top        of left disengagement member 1172 respectively, lid 1160 will        only rise when food support 1150 is also raised. This acts to        prevent lid 1160 from being accidentally raised during cooking.        Projection 1173 on the forward upper portion of left        disengagement number 1172 limits the amount of upward travel for        lid 1160 by binding against the inner top portion of right        support arm 1182. This structure is mirror imaged on the right        side of the embodiment. As an alternative, projection 1173 may        be replaced with a rounded cam surface which lifts food support        1150 above its uppermost resting position before disengaging        when lid 1160 is being raised. This has the net result of        latching food support 1150 in its upper position if lid 1160 is        accidentally raised during cooking.    -   Referring specifically to FIGS. 124 and 131, due to the        impacting of the inner portion of right inner shoulder 1154 and        the inner portion of left inner shoulder 1156 against right lid        cut out 1186 and left lid cut out 1188 respectively, when food        support 1150 is raised from its lower most position (FIGS. 125        and 132), it is not allowed to raise so high as to cause food        resting upon food support 1150 to touch the underside of lid        1160 where it might cause an undesired cleaning problem.    -   Referring specifically to FIGS. 126 and 127, when food support        1150 is raised to its upper position (FIGS. 124, 126, 127, and        129), it may be tilted forward (FIGS. 126 and 127) to facilitate        draining of cooking liquid from food supported on food support        1150. Tilting forward occurs by right outer shoulder 1178 and        left outer shoulder 1180 being respectively rested on right        shoulder support 1190 and left shoulder support 1192.

The lid latching mechanism on this exemplary embodiment has beenchanged. Referring specifically to FIG. 127, to release lid 1160 fromits locked down position, this exemplary embodiment has a lid latchingmechanism which requires only pinching together of two forward facingribs, upper rib 1162 which is fixed to the lid, and lower rib 1164 whichis attached to lid 1160 and is biased to a downward latched position1168 by integral springing member 1166. Like other lid lockingmechanisms described herein, latching this mechanism requires onlymoving lid 1160 to its closed position (see FIGS. 127, 126, and others).

Referring to FIG. 122, right forward pour spout 1163 and left forwardpour spout 1165 in cooperation with forward lower handle 1167 and rearright handle 1169 and its mirror image counterpart, which is not shownin FIG. 122, help in tipping the exemplary embodiment to facilitatedraining of cooking liquid from cooking vessel 1152. Cooking vessel 1152may be removed from its outer enclosure to facilitate both draining ofcooking liquid and cleaning.

FIGS. 133 through 136 illustrate a variant of the exemplary embodimentjust described. This embodiment replaces right inner shoulder 1154 whichis formed in right support arm 1182 with self lubricating block 1194.Likewise it replaces right outer shoulder 1178 with self lubricatingblock 1196, and left outer shoulder 1180 with self lubricating block1198, and left inner shoulder 1156 with self lubricating block 2000.

Self lubricating blocks, 1194, 1196, 1198, and 2000, may be formed ofany of many materials including, but not limited to: Teflon, nonstickceramics, oil impregnated sintered brass, as well as other materialshaving lubricating characteristics. Self lubricating blocks 1194 and2000 may require resistance to cooking liquids at high cookingtemperatures as well. Such high temperature cooking liquids may include,but are not necessarily limited to, cooking oils as well as water.

This variant exemplary embodiment may move and operate more smoothly asa result of slippery, self lubricating blocks, 1194, 1196, 1198, and2000.

Also illustrated in this variant exemplary embodiment are right indent2002 formed in the right hand side of upper rim 1153 of cooking vessel1152, and left indent 2004 formed in the left hand side of upper rim1153 of cooking vessel 1152, which cooperate respectively first withright side protrusions 2010, and 2012, and secondly with left sideprotrusions 2014, and 2016, formed respectively in right side selflubricating blocks 1194, and 1196, and with left side self lubricatingblocks 1198, and 2000 (as shown in FIGS. 133 and 134) to provide a morepositive engagement between the food support assembly and cooking vessel1152.

Left peg 2015 and right peg 2017 protrude respectively from the innersurfaces of left support arm 1184 and right support arm 1182, and bycolliding respectively with left cut out 2019 and right cut out 2021 onthe underside of lid 1160, prevent food supported on food supportplatform 1150 from raising too high and hitting the underside of lid1160 when food support platform 1150 is being raised and lid 1160 is inits lowered position.

FIGS. 135 and 136 show two other features of this variant exemplaryembodiment. The bottom of the embodiment has L-shaped tracks 2006 and2008 protruding downward from it which are spaced apart and dimensionedto accept by sliding in, one or more DVDs or CDs and/or printed materialhaving similar dimensions to a DVD or CD in plan view. Such DVDs/CDsand/or printed material may include, but are not be necessarily limitedto, instructions, recipes, sales materials, safety instructions orwarnings, and/or other information. An edge or corner of thesematerials, such as corner 2018, may be exposed for easy gripping toslide them out for use. Among other purposes, having L-shaped tracks2006 and 2008 may serve to keep recipes and operating instructionsreadily at hand any time the embodiment is used.

FIGS. 135 and 136 also show a prop foot 2010 which may be slid down andlocked in the down position to tilt the exemplary embodiment at aforward angle when it's cooking liquid is being bailed out. This issimilar to the pivoting prop described earlier which accomplished asimilar purpose.

FIGS. 137 through 140 illustrate another exemplary embodiment. In thisembodiment food support 2020 has right stiff support arm 2022 and leftstiff support arm 2024 removably attached to its right and left sidesrespectively. Forward perimeter wall 2026 of food support platform 2020is elevated to help support food resting on food support 2020,particularly when food support platform 2020 is tilted forward to helpin food drainage, similar to the event illustrated in earlier FIGS. 126and 127, and illustrated for this exemplary embodiment in FIG. 138.

This exemplary embodiment functions similarly to exemplary embodimentsshown in FIGS. 121 through 136, but uses different mechanics to locatefood support 2020 in its various operating positions.

FIG. 137 shows food support 2020 removed from the rest of theembodiment. Mounted at the top of right stiff support arm 2022 and leftstiff support arm 2024 are respectively right handle support mechanism2028 and left handle support mechanism 2030, which are essentiallymirror images of each other.

Right handle support mechanism 2028 includes right spring-loaded handle2032, and right spring-loaded safety member 2034. Left handle supportmechanism 2030 includes left spring-loaded handle 2036 and leftspring-loaded safety stop 2038.

Left spring-loaded handle 2036 is biased 2040 toward its lockingposition by molded-in springing flexing member 2042. This bias urgesleft spring-loaded handle 2036 toward the central portion of foodsupport 2020. Hook 2044, located on the top of left handgrip 2046,engages hook 2048 which extends downward from the fixed top portion ofleft handle support mechanism 2030 and provides a mechanical stop toprevent spring-loaded handle 2036 from over traveling its lockedposition.

Likewise, this engagement provides a mechanical stop that prevents leftspring-loaded handle 2036 from over traveling outwardly its openunlocked position by the top of hook 2044 contacting the underside ofthe uppermost portion of left handle support mechanism 2030. Similarhooks on both left spring-loaded safety stop 2038 and the rear portionof the fixed top portion of left handle support mechanism 2030 providesimilar functions.

Spring bias 2040 is enhanced on both left spring loaded handle 2036 andleft spring-loaded safety stop 2038 by they being molded at angles whichare passed their closed positions. After they are molded they are pushedback so that 2044 and 2048 engage with increased spring biase 2040 onboth left spring-loaded handle 2036 and left spring-loaded safety stop2038.

This entire mechanism is mirror imaged on right handle support mechanism2028.

As shown in FIG. 139 when lid 1160 is in its raised position and foodsupport 2020 is lowered into cooking vessel 1152, food support 2020remains in its upper position clear of cooking liquid contact. This isbecause left handle gripping claw 2050 on left spring-loaded handle 2036and left safety stop gripping claw 2052 located on left spring-loadedsafety stop 2038 rest downwardly against the upper rim of cooking vessel1152 and prevent food support 2020 from descending into the cookingliquid. This is also because counterparts on the right hand side of theexemplary embodiment perform a similar function only in mirror image.

Referring to FIG. 140, once lid 1160 is lowered, it forces disengagementof left safety stop gripping claw 2052 located on left spring-loadedsafety stop 2038, as well as its counterpart on the right-hand side,from resting downwardly against the upper rim of cooking vessel 1152,and thus allows food support 2020 to be lowered to its lowermostposition when left handle gripping claw 2050 on left spring-loadedhandle 2036, as well as its counterpart on the right-hand side, aredisengaged by hand through outward movement.

The mechanics of raising and lowering food support 2020 and lid 1160share the same principles as earlier exemplary embodiments describedherein. Likewise, FIG. 138 shows food support 2020 tilted forward fordraining. This is also using the same principles described herein forearlier exemplary embodiments.

FIG. 138 also shows information panel 2053 located on the forwardportion of the embodiment. This information panel, through use oflabels, or silkscreening, or pad printing, or engraving, or other means,may be used to display useful information such as, by way of nonlimitingexamples: recipes, embodiment use instructions, embodiment features,safety warnings, or other data.

Tenth Embodiment

FIG. 156 shows a forward perspective view of a preferred embodiment ofthe present inventions. This embodiment herein is titled preferredembodiment ten, or simply embodiment ten. FIG. 157 shows an explodedforward perspective view of preferred embodiment ten.

Referring to FIG. 157, and starting from the top down, components ofthis preferred embodiment include:

There is outer translucent plastic lid 2164, and metal inner lid 2166which snaps into translucent plastic lid 2164 and traps exhaust filters2168 between outer lid 2164 and inner lid 2166.

Foods support 2172 includes food support basket 2174 which mountsmanually vertically adjustable, generally flat, horizontal basketpartition/basket lid 2170 within it. One or more copies of partition/lid2170 may be used within basket 2174 to subdivide basket 2174 intovertically separated cooking compartments or to cap basket 2174 with alid. Both baskets 2174 and partition/lid 2170 are of open construction,such as, by way of just one nonlimiting example, as being formed fromscreen and wire as is common today in many deep fryers.

Affixed to basket 2174 is handle support bracket 2176 which mountsremovable handles 2178 and 2180. These handles are removable for compactshipping and storage. These handles might also be stored inside thecooking vessel. Handles 2178 and 2180 are operated in tandem to move,lock down, and raise and lower basket 2174.

Removable flexible sheet sleeve 2182 may surround basket 2174, and maybe stored flat or coiled. When coiled, it may be stored inside thecooking vessel. When in use inside cooking vessel 2184, as shown in FIG.156, sleeve 2182 is wrapped in a ring which generally conforms to theinterior of cooking vessel 2184. Sleeve 2182 is secured in this ringconfiguration by tongue and groove connection 2186 which secures in acompressive manner sleeve 2182's right and left hand ends to each other.

Sleeve 2182 may be used as explained earlier to help accommodate tall orlarge foods in a safer manner.

Control box 2188 includes thermostat 2190, countdown/shut off timer2192, and heat coil 2194 all of which in combination supply controlledheat to cooking oil contained within cooking vessel 2184.

As seen in FIG. 157 through 159, power plug 2196 magnetically couples tothe rear of control box 2188. Control box 2188 may be manually liftedvertically away from cooking vessel 2184 and thus detached from cookingvessel 2184. When this occurs, plug 2196 is automatically disconnectedfrom control box 2188 because member 2198, which is part of and projectsfrom the side of magnetically coupled plug 2196, and non-connectedlyextends into orifice 2200 located in the rear wall of outer enclosure2202 (see FIGS. 157 through 159) when control box 2188 is mounted oncooking vessel 2184, forces plug 2196 to be twisted loose from itstenuous magnetic connection with control box 2188 whenever control box2188 is lifted vertically free from connection with cooking vessel 2184.

Cooking vessel 2184 has upper horizontal rim 2204 which is interruptedin several locations around its entire horizontal perimeter by voidindents, exemplified by indents 2206, which allow oil and foam overflowfrom cooking vessel 2184 to safely be channeled into open can shapedouter enclosure 2202 where it is held until enclosure 2202 is tilted andemptied by the embodiment user. This safe holding of liquid overflowhelps prevent injury to embodiment users and damage to countertops,tabletops, cabinets, and/or floors from hot liquid.

FIG. 158 is an orthogonal overhead view of preferred embodiment ten.Superimposed over this plan view, and shown in dotted lines, is fowl2206 being cooked in horizontal fashion similar to that illustrated inFIGS. 148 and 149. Cooking vessel 2184 is essentially shaped fromcylindrical, or expanded central section 2208 which has horizontallyprotrusive extended round or blunted corner 2210 projecting horizontallyoutwardly and forward from it. As illustrated in FIG. 158, this shape isvery efficient for accommodating horizontally disposed fowl withinminimal volume.

FIG. 159 is identical to FIG. 158 except it illustrates how fowl 2212,identified in dotted lines, may be efficiently placed in minimal volumewithin cooking vessel 2184 while being cooked in a vertical fashionsimilar to that illustrated in FIGS. 142-145.

A variant in the above might be, if cooking vessel 2184 is verticallydeep enough to cook in the position illustrated in FIG. 158 while fullysubmersing fowl 2206, and cook other, including possibly larger fowl2212 and/or unitary food, using the partial submersion multiple cookcycle method described earlier and positioning the unitary food asillustrated in FIGS. 142 through 145.

The cooking methods described herein do not limit the preferredembodiments described herein from frying and otherwise cooking all typesof food, including both small and large unitary and non-unitary foodsusing currently common cooking methods.

Volumetric efficiency achieved by the shape of preferred embodiment tenis independent of whether cooking is done fully submersed or partiallysubmersed.

Advantages gained by embodiment ten may include one or more of thefollowing. They may result in lower oil usage and smaller componentsizes, including, but not limited to, smaller heat coils, cookingvessels and outer enclosures. Lower oil usage in turn may result infewer safety issues, lower operating costs, and reduced oil disposalproblems. Other advantages may include, but are not limited to, less useof valuable countertop, tabletop, and/or floor space; a smaller,lighter, easier to use, appliance; and a more versatile appliance whichcan be used in many locations formerly unusable by larger full immersioncooking type devices.

Eleventh Embodiment

FIGS. 160 and 161 illustrate an eleventh preferred embodiment hereintitled preferred embodiment eleven or simply embodiment eleven.

FIG. 160 has sleeve 2214 retracted as schematically illustrated in FIG.146. FIG. 161 shows the same preferred embodiment of FIG. 160 exceptsleeve 2214 is extended upward as schematically illustrated in FIGS. 144and 145.

FIG. 162 shows an exploded view of embodiment eleven which it isanalogous to FIG. 157 for embodiment ten. Likewise FIGS. 163 and 164illustrate embodiment eleven from an overhead orthogonal view analogousto that shown in FIGS. 158 and 159 for FIG. 141. FIG. 165 is a sectiontaken through embodiment eleven as indicated in FIG. 164. FIG. 166 is asection taken through embodiment eleven as indicated in FIG. 164.

Preferred embodiment eleven, shares many elements in common withpreferred embodiment ten. However, as particularly shown in FIGS. 163and 164, the plan view of preferred embodiment eleven comprises expandedcurved central section 2216 with horizontally opposed protrusive roundedcorners 2218 and 2220 projecting horizontally out from expanded curvedcentral section 2216. This also may be referred to as a blunted diamondshape, or a diamond with its four points rounded off.

Although not necessary to achieve advantages from this configuration,protrusive corners 2218 and 2220 project fore and aft respectively.However, this fore to aft feature may help in increasing thefunctionality of the design by allowing foods support handles 2222 and2224 to be ergonomically desirably closer together.

By placing the narrower axis side to side or left to right, such foreand aft projection may also reduce the amount of valuable left to rightlateral countertop space the preferred embodiment uses. Likewise, suchfore to aft projection may reduce overall size impression which can helpin marketing the preferred embodiment.

Also not necessary to achieve advantages from this configuration, theplan view is symmetrical both sides to side and fore to aft. This mayhelp in the economical manufacture of the product, particularly wheremetal drawing or casting is used.

FIGS. 163 and 164 illustrate how volumetrically efficient preferredembodiment eleven can be when cooking fowl, as exemplified by fowls 2226and 2228 shown in dotted lines.

As stated earlier, such volumetric efficiency has many advantages which,as applicable, are hereby referenced.

As also stated earlier, such advantages are not necessarily dependent onfoods being cooked partially or fully immersed in cooking liquid.

As with preferred embodiment ten, the plan view of preferred embodimenteleven is easily adaptable to cooking many foods efficiently, including:unitary foods such as large pieces of meat, fowl and fish; as well asdivisible foods, such as French fries, shrimp, and onion rings.

Again, use of partial immersion cooking by preferred embodimentsdescribed herein does not limit their use in performing conventionalfull immersion cooking of food products where food sizes, devicedimensions, and oil levels permit.

Lid 2230, including metal lid 2232 which snaps into plastic lid 2234 andtraps open metal filter 2236 and ancillary filter 2238 between lidcomponents 2232 and 2234, caps sleeve 2214 in cork-like fashion and maybe removable through upward lifting. However, as with many devicescooking with hot liquid, during use, preferred embodiment eleven has thepotential to burn its user with escaping hot sputtering droplets andwith exiting heated gases, and vapors. To help prevent this, lid 2230includes lifting handles 2240 and 2242 which are offset side to sidefrom the fore to aft central axis of lid 2230.

FIG. 168 shows how lifting handle 2240 might be gripped to remove lid2230. Gripping and raising lifting handle 2240 results in left side 2244of lid 2230 being raised, which in turn causes steam, hot gases, and hotdroplets, if present, to escape out the left-hand side of lid 2240 awayfrom the users' hand and arm as is illustrated in FIG. 168. The mirrorimage of this occurs when lifting handle 2242 is gripped and lifted.Either handle being raised eventually can result in lid 2230 beinglifted free from sleeve 2214.

As with preferred embodiment ten, the control box, control box 2246, isplaced behind the front to back midpoint of preferred embodiment eleven.

Shared also with embodiment ten, front face 2248 of control box 2246, isslanted outward between 100° and 170° relative to the front to backcenter line of the outer housing, toward the right side of preferredembodiment eleven thus allowing for easier viewing and access of face2248 of control box 2246 by embodiment users.

Additionally, front face 2248 is reclined materially upward,specifically meaning here 5° or more from embodiment eleven's verticalaxis, toward the eyes of an embodiment user, thus also making front face2248 more easily viewed and accessed by embodiment users. This may beparticularly useful because the controls are placed near the back ofembodiment eleven, away from user eyes. The combination of easy viewing,catching ambient light and facilitating user control is bestaccomplished by an upward angle between 5° and 70°.

This vertical upward angle of control box face 2248, as can be seen inFIG. 170, catches ambient light more readily and thus additionally makesfront face 2248 even more readable. This again may be particularlyuseful because the controls are placed near the back of embodimenteleven, away from user eyes.

Front face 2248 is located on the right side of cooking vessel 2252.This makes it easier for access and viewing for right-handed users whichconstitute the majority of potential embodiment users.

Most, meaning specifically here 60% or more, of control box 2246 islocated below the upper rim of cooking A device to coat the outside offoodsvessel 2252. This desirably may help lower the overall height ofembodiment eleven for shipment, storage, and/or other purposes.

As can be seen in FIGS. 163 and 164, a substantial portion, meaningspecifically here 20% or more, of control box 2246 is located forward ofthe back of cooking vessel 2252 of preferred embodiment eleven. Thisdesirably may help in reducing the front to back size of embodimenteleven during shipping, storage, and/or other uses.

As can be seen in FIG. 169, the shape and location of control box 2246make controls 2254 on the face of control box 2246 at least partiallyobscured, meaning specifically here 20% or more hidden, by elements ofembodiment eleven when embodiment eleven is viewed directly from thefront.

As can be seen in FIG. 170, the shape and location of control box 2246make controls 2254 readily visible when viewed off axis to the right ofembodiment eleven.

As can also be seen in FIG. 170, controls 2252 are easily accessible byhand by a user when the user is positioned off axis to the right ofembodiment eleven.

Control box 2246 can be mirror imaged to the left side of embodimenteleven and still convey many advantages. However, placing control box2246 on the right side of embodiment eleven has at least addedadvantages over left-hand mounting of allowing easier viewing andoperation by a majority of likely users, who will probably be primarilyright-handed.

Most of control box 2246 is hidden from view when embodiment eleven isviewed head-on. This may help in reducing the overall size impression ofembodiment eleven.

Control box 2246 is removably mounted to the rear of outer housing 2256by means of metal bracket 2258 which is affixed to the forward face ofcontrol box 2246 and has hooks 2260 and 2262 which downwardly engageholes 2264 and 2266 respectively which are disposed in the rear of outerhousing 2256, as shown in FIGS. 165, 174, 174A and 175.

Inwardly biased latch 2268 located on the bottom of control box 2246downwardly secures control box 2246 in its downward hooked on positionto outer housing 2256 when control box 2246 is mounted to the back ofouter housing 2256. Latch 2268 engages into inward protruding upwardopening louver 2270 which is located on the back of outer housing 2256.This holds control box 2246 in its downwardly latched position whenmounted to the back of outer housing 2256 as shown in FIGS. 165, 174 and174A.

Using hooks fabricated from metal to mount control box 2246 to the rearof outer housing 2256 eliminates the possibility of the hooks beingdamaged by the heat which is inherent in deep fryers. Using an inwardlyprotruding upward facing louver to engage latch 2268 provides aprotective face from louver 2270 to protect the engagement member fromlatch 168 from being damaged by heat generated within cooking vessel2252.

Metal bracket 2258 serves at least a multiple of purposes by alsostrengthening the forward face of control box 2246, helping protect theBoard face of control box 2246 from heat damage, and by mounting heatcoil 2272. This in turn may simplify manufacture and make constructionless expensive.

Stalks 2274 and 2276 extend forwardly and downwardly from control box2246 and are an integral part of heat coil 2272. When control box 2246is mounted to outer housing 2256 the upper portions of stalks 2274 and2276 extend over and downwardly secure the upper rim of cooking vessel2252 as shown in FIGS. 165, 174 and 174A. This advantageously holdscooking vessel 2252 within outer housing 2256 even when cooking vessel2252 and outer housing 2256 are partially or fully inverted, such asduring the dumping disposal of oil within cooking vessel 2252.

To help in the dumping disposal of oil within cooking vessel 2252, spout2278 is molded into its front. Likewise, as shown in FIGS. 168 and 169,to help in the dumping disposal of oil within outer housing 2256 whichmay have overflowed from cooking vessel 2252 into open can shaped outerhousing 2256 is indent 2280.

Also to help in the dumping disposal of oil within cooking vessel 2252when sleeve 2214 is lowered in place is spout 2282 which is disposed inthe front of sleeve 2214 as shown in FIGS. 168, 169, 171, and 172.

Spout 2278, indent 2280, and spout 2282 may be used alone or in concert.As a nonlimiting example, if cooking vessel 2252 is mounted within outerhousing 2256, and the combination is inclined for dumping, spout 2278and indent 2280 may act simultaneously in the disposal of oil from bothwithin cooking vessel 2252 and outer housing 2256 respectively. Ifhowever cooking vessel 2252 is not mounted within outer housing 2256 andcooking vessel 2252 is inclined for dumping to dispose of oil, spout2278 alone will assist in this. This is likewise for all independent andcombined useful combinations and permutations for these elements.

Embodiment eleven, similar to embodiment ten, employs two handles toraise and lower its food support. This design has several advantageswhen compared to single handled designs. At least among these are:

-   -   It provides redundant holding positions to help ensure control        of the food support, even if one hand becomes accidentally        disengaged. This is a significant safety advantage particularly        because of the hot liquid involved in embodiment cooking.    -   With both user hands gripping, it allows for more precise        control of the food support. This is particularly significant to        safety due to the hot liquid involved in embodiment cooking.    -   With both hands gripping and dividing food weight, it requires        less strength to operate embodiment eleven.    -   With two handles gripping directly above the food contained in        the food support, there is no extra strength required to support        food in a cantilevered position, as is required by most single        handle designs.

Foods support basket 2284 is integral with handle support bracket 2286which in turn mounts food support handles 2222 and 2224 as shown in FIG.167. Handle 2224 is manually removable from bracket 2286 using latch2288 which is located at the lower end of handle 2224 as is also shownin FIG. 167. Latch 2288 has inwardly 2291 biased catch 2290 at its lowerend which can engage slot 2292 located near the top of the right upwardfacing arm of support bracket 2286. Manually pulling outward 2293 onlatch 2288 disengages it from slot 2292 and allows handle 2224 to belifted upward and free of handle support bracket 2286. Flat 2294 locatedat the top right-hand arm of bracket 2286 engages a reciprocal voidwithin handle 2224 and helps prevent handle 2224 from rotating aroundbracket 2286 when handle 2224 is mounted to bracket 2286. The mirrorimage of this system is used to mount and dismount handle 2222.

Handles 2222 and 2224 are removable, and further, may be small enough tobe stored within cooking vessel 2252. This may provide advantages of atleast reducing preferred embodiment eleven's outward size for moreefficient: warehousing, shipping, storage and other uses.

Having handle 2222 or handle 2224 or both handles be removable may helpin inserting food into food support basket 2284 because it opens thespace directly above food support basket 2284.

Referring particularly to FIG. 167, one or more copies of food supportlid/partition 2296 may be mounted within food support basket 2284 toeither cap it or provide one or more partitions to divide food supportbasket 2284 into two or more vertically separated cooking compartments.To accomplish multiple horizontal and diagonal mounting positions, foodsupport lid/partition 2296 includes stationary rear bracket 2298 whichmay engage into multiple holes 2300 which pierce bracket 2302 which ismounted at the rear of food support basket 2284.

Referring again primarily to FIG. 167, mounted at the opposite end offood support basket 2284 from rear bracket 2302 is forward bracket 2304which has multiple holes 2306 which may engage movable latch 2308located at the forward end of food support lid/partition 2296. Movablelatch 2308 has anchored section 2309 firmly attached to the uppersurface of food support lid/partition 2296 and has curved spring section2311 which is free of fixed engagement with the upper surface of foodsupport lid/partition 2296 and biases engagement segment 2315 forward2307. Under finger pressure against 2312 raised member 2317, engagementsegment 2315 may be pushed back 2312. While forward 2307, engagementsegment 2315 may engage holes 2306. When pushed back 2312, latch 2308may be disengaged from holes 2306, thus allowing for adjustment and/orremoval of lid partition 2296 from within food support basket 2284.Lid/partition 2296 may be mounted horizontally or it may be tippedupwardly or downwardly or to the left or right, or any combination ofthe above, within food support basket 2284 by engaging differentcombinations of holes 2300 and 2306. In the alternative, brackets 2302and 2304 might not be needed. As an example, if food support basket 2284is constructed of open screen, holes in such an open screen might serveto replace functionality of holes 2300 and 2306. The ability to tiltlid/partition 2296 may be very useful when forming cooking compartmentsto hold irregular shaped foods, or to hold a plurality of different sizefoods.

Both food support basket 2284 and lid/partition 2296 may be of openconstruction. As just one nonlimiting example, they may be ofconventional open screen and wire construction such as are currentlywidely used in many commercial and domestic deep fryer food containingbaskets.

Preferred embodiment eleven may be operated in many different ways. Asjust one nonlimiting example, referring to FIGS. 171 through 173, thefollowing method of operation may be used.

As shown in FIG. 171, food, illustrated by fowl 2310, may be placed intofood support basket 2284 and hand lowered into the open top of upwardlyextended sleeve 2214 until basket 2284's vertical descent is halted byrest/support members 2312 and 2314 located at the bottoms of handles2222 and 2224 respectively coming to rest against horizontal upper rim2316 of sleeve 2214. Thus it is the initial location of sleeve 2214 andits upper rim 2316 that determines where food support assembly 2318comes to rest when it is first inserted. If sleeve 2214 is in its raisedposition, food support assembly 2318 will come to rest in a higherposition than if sleeve 2214 is in its lowered position.

Lid 2230 is then placed on and caps sleeve 2214. Buttons 2320 and 2322are then pushed in 2323 which allows handles 2222 and 2224 to be pulledoutward 2325 which in turn allows disengagement of rest support members2312 and 2314 from resting on horizontal upper rim 2316 of sleeve 2214.

As shown in FIG. 172, fowl 2310 along with food support assembly 2318,which includes: food support basket 2284, handle support bracket 2286,and handles 2222 and 2224; can then be lowered as shown in FIG. 173 tojust above heat coil 2272 located in the bottom of cooking vessel 2252.Cooking vessel 2252 contains cooking liquid which then is used to cookfowl 2310 using either single or multiple cook cycle methods asdescribed earlier.

The steps used to remove fowl 2310 from cooking liquid within thecooking vessel 2252 simply reverse the steps used to lower it in, aslisted above.

Foods support lid/partition 2296 may also be adjusted up and down whenthe embodiment is used for steam cooking foods. As a nonlimitingexample, lid/partition 2296 might be adjusted up or down so that it isjust above the water being used to create steam. After lowering the foodsupport assembly 2318, food would then be placed on top of lid/partition2296 up to the point where it completely filled the embodiment cookingcavity created by sleeve 2214 and cooking vessel 2252.

As shown particularly in FIGS. 162 and 173, handle grip 2326 on lefthandle 2222 is biased inward (2328) by springy connecting member 2329.When food support assembly 2318 is in its lowered position and sleeve2214 is in its raised position, both as shown in FIG. 173, locking tab2330 which is connected to handle grip 2326 engages through both inwardbias and snapping action into locking orifice 2332 which is disposed onthe left side of outer housing 2256 as shown particularly in FIG. 162.To accomplish this, locking tab 2330 is both inwardly biased byspringing connecting member 2329 and locking tab 2330 has an upwardlyslightly raised bump near its inward tip which causes a snap action whenit penetrates locking orifice 2332. Simultaneously, as shownparticularly in FIG. 173, resilient locking tab 2334 presses downwardlyagainst the upper surface of lid 2230 and locks lid 2230 down andclosed. The mirror image of this occurs on the right side of embodimenteleven.

As shown particularly in FIG. 173, in combination this causes lid 2230to be securely locked down in two central locations when sleeve 2214 isin its raised position and food support assembly 2318 is in itslowermost position.

When sleeve 2214 and food support assembly 2318 are both disposed intheir lowered positions as shown in FIG. 169, resilient locking tab2336, which is connected to handle grip 2326, presses against the uppersurface of lid 2230 locking it down and closed. The mirror image of thisoccurs simultaneously on the opposite side of preferred embodimenteleven.

Thus, using the above examples, lid 2230 is shown to be locked down andclosed onto the upper rim of sleeve 2214 whenever food support assembly2318 is lowered, regardless of whether sleeve 2214 is raised or lowered.

Resilient locking tabs 2334 and 2336 are both ramped downwardly and areboth resiliently sprung inwardly 2328, toward the center of lid 2230.The mirror image of this occurs on the opposite side of preferredembodiment eleven. This allows lid 2230 to be lowered onto and locked tothe upper rim of sleeve 2214 whenever food support assembly 2318 isfully lowered, regardless of whether sleeve 2214 is in its raised orlowered position. And, either first putting lid 2230 onto the top ofsleeve 2214 and then lowering food support assembly 2318, or firstlowering food support assembly 2318 and then putting lid 2230 onto thetop of sleeve 2214, results in lid 2230 being locked down onto the topof sleeve 2214.

Referring particularly FIG. 176 as well as other figures containedherein, control box 2246 includes at its rear recipe card holder 2340which may hold standard recipe cards 2342 (in the United States 3 inchtimes 5 inch) as well as compact DVDs and/or other instructional, safetyand informational (including embodiment related) materials. This maygreatly increase the ease and simplicity of using embodiment eleven bymaking information; including information related to embodiment elevensuch as safety, use, promotional, or other information; easily andsimply available without having to search beyond the embodiment itself.

Sleeve 2214 telescopically slides into cooking vessel 2252 and has aperimeter 70% of which simultaneously contacts the generally verticalside walls of cooking vessel 2252. As just one example of where sleeve2214 may not contact an upper portion of a sidewall of cooking vessel2252, sleeve 2214 may not contact an upper portion of the side wall ofcooking vessel 2252 which is adjacent to the vertically extending heatcoil tubes. Advantageously, to efficiently reduce storage space and forcooking smaller foods, as well as for other reasons, sleeve 2214 may beinserted into cooking vessel 2252 leaving less than half of it exposedabove the upper rim of cooking vessel 2252.

Sleeve 2214 may have at least three positions including being fullylowered into cooking vessel 2252, as shown in FIG. 169, being raised toits upper position, as shown in FIG. 171, and being fully removed, asshown in FIG. 162. Food may be cooked in embodiment eleven in either thefirst or the third position using one or more cook cycles as describedearlier.

Removing sleeve 2214 may have many advantages among which may beallowing easy and complete cleaning.

Sleeve 2214 may include holes 2344 at any location along its side walls(FIG. 162). Sleeve 2214 in its raised position allows rising bubblingliquid and foam from cooking to safely expand within sleeve 2214. Holes2344 allow such rising liquid and foam to safely flow out from withinsleeve 2214 in a controlled manner.

After flowing out, liquid and foam may flow down the outside of sleeve2214 into moat 2346 which is formed between exterior wall 2348 of sleeve2214 and the upper portion of interior wall 2350 of cooking vessel 2252(FIGS. 166 and 173).

Moat 2346 is formed regardless of whether sleeve 2214 is in its upper orlower position.

Sleeve 2214 may naturally allow leakage out the bottom of moat 2346 byhaving less than a liquid tight fit between exterior wall 2348 of sleeve2214 and cooking vessel interior wall 2350. Sleeve 2214 may also havesome of holes 2344 located at or near the bottom of moat 2346. Eithersituation allows liquid and foam which has exited from the interior ofsleeve 2214 to be recycled into the cooking liquid within cooking vessel2252.

Expanding foam occurring during cooking and rising into sleeve 2214 maybe partially or fully deflated into liquid as it passes through holes2344. This helps in recycling the foam into the cooking liquid withincooking vessel 2252.

Cooking vessel 2252 includes overflow holes 2352 which are locatedaround the uppermost portion of cooking vessel 2252 and penetratethrough interior wall 2350 (FIGS. 162, 174 and 177). Overflow holes 2352allow excess liquid and foam, including, but not limited to, that causedby the user overfilling cooking liquid, and that caused by excessivebubbling and/or foaming during cooking, to safely exit into the bottomof open can shaped outer housing 2256 where it can be safely storedwithout damaging countertops, tabletops, cabinets, and/or floors. Thisis a major safety and use feature.

Moat 2346 serves several functions. As explained earlier it serves as agutter for collecting foam and oil which may flow down the outside ofsleeve 2214.

As also explained earlier, it may collect excessive oil. In both of theimmediately above cases, oil leaving moat 2346 exits it either back intocooking vessel 2252 or into the reservoir in the bottom of outer housing2256.

Moat 2346 also helps reduce the amount of sputtering oil coming outbetween the outer wall of cooking vessel 2252 and the inner wall ofsleeve 2214. It accomplishes this by widening the gap between the outerwall of cooking vessel 2252 and the inner wall of sleeve 2214 throughwhich bubbles of steam may exit. This has an effect like having watersimply flow of the end of a garden house versus putting a thumb on theend and causing it to spray.

Referring particularly FIG. 177 as well as to other figures containedherein, sleeve 2214 is secured from both up and down movement when inits upper position by latching tabs 2354 and 2356, which are biasedoutward 2362 on the ends of bent leaf-spring-like members 2364 and 2366respectively, and engaging overflow holes 2358 and 2360 respectively.When sleeve 2214 is in its lower position, latching tabs 2354 and 2356rest against the outer sidewalls of sleeve 2214. The same latchingarrangement as above is mirror imaged on the left side of sleeve 2214.

When in its lowest position, sleeve 2214 may be raised to its upperposition simply by pulling it upward until latching tabs 2354 and 2356as well as their left slide counterparts, engage their respectivelatching overflow holes and latch sleeve 2214 vertically into place.

Referencing in particular FIG. 177 as well as generally other figurescontained herein, when sleeve 2214 is in its upper position, pushing in2357 on the tops of bent members 2364 and 2366 as well as their leftside counterparts unlocks sleeve 2214 and allows it to be again lowered,or it allows sleeve 2214 to be pulled upward and raised free ofengagement with cooking vessel 2252.

Sleeve 2214 may be capped by lid 2230 regardless of whether sleeve 2214is in its upper or lower position.

Placing sleeve 2214 in its upper position allows for larger foods to beloaded into embodiment eleven with the foods being above the cookingliquid in cooking vessel 2252 and with lid 2230 closed, and to have lid2230 safely on to protect the user from steam and sputtering orsplashing of hot cooking liquid when these larger foods are lowered intothe cooking liquid. These are major safety advantages.

Because sleeve 2214 can be retracted to its compact lower position (FIG.169), it does not materially increase the exterior size of embodimenteleven during shipping, warehousing, home storage and other uses. Theseare major advantages at least in reducing embodiment shipping andhandling costs, and in using embodiment eleven within usually crowdedkitchens.

FIGS. 166, 178 and 179 particularly, as well as other figures containedherein, show how the power to control box 2246 is positively, obviously,inexpensively, and simply disconnected whenever control box 2246 islifted away from outer housing 2256. Specifically, control box 2246includes magnetically coupled receptacle 2368 which may be connected tomagnetically coupled line cord plug 2370.

Whenever control box 2246 is mounted to embodiment eleven andmagnetically coupled line cord plug 2370 is connected to magneticallycoupled receptacle 2368, magnetically coupled line cord plug 2370 withits integral projecting member 2372, penetrates projecting member 2372through tripping orifice 2374 located on the side wall of outer housing2256.

Referring particularly to FIG. 179, whenever control box 2246 is liftedupward 2373 from its mounted position to dismount it from embodimenteleven, magnetically coupled line cord plug 2370 is uncoupled frommagnetically coupled receptacle 2368 due to pressure exerted onprojecting member 2372 by tripping orifice 2374 which remains stationarywhile control box 2246 and integral magnetically coupled receptacle 2368are moved upward.

As shown in FIG. 166, projecting member 2372 tapers sharply. Trippingorifice 2374 loosely surrounds the sharply tapered end of projectingmember 2372. The combination of this loose fit and sharp taper ensurethat no matter which way line cord 2375 is pulled that magneticallycoupled line cord plug 2370 will disconnect without putting any pullingforces onto control box 2246 or onto embodiment eleven.

When compared with designs which incorporate safety interlock switchesto disconnect power to a control box, the above design may offer manypotential advantages among which may be alone or in any combination:

-   -   Less expensive manufacturing costs due to no separate switch        components and no additions to wiring.    -   Increased reliability because there are no switches to fail or        wirings to misassemble.    -   It's obvious and apparent that power has been disconnected from        the control box unlike safety interlock switches which are often        invisible and whose function may not be well understood by        users.

Magnetically coupled receptacle 2368 and magnetically coupled line cord2370 use connecting pins 2376 and 2378 to transfer line power (FIGS. 166and 179). It may also use magnetic coupling plate 2380 to convey thirdlead grounding.

As mentioned earlier, lid 2230 includes metal lid 2232 which snaps intoplastic lid 2234 in a manner similar to snapping a plastic lid onto ametal, plastic, or ceramic bowl or pot. Plastic lid 2234 may betranslucent to allow light and viewing into cooking vessel 2252 throughareas which are not covered by metal lid 2232 including viewing port2235 (FIG. 169). In the alternative, a transparent material such asglass might be inserted into viewing port 2235 of plastic lid 2234 toallow such light admittance and viewing. The inner surface of thematerial covering viewing port 2235 is slanted forward as shown in FIGS.165, 169, 170, and 173 to help reduce condensation which might obscurevisibility through viewing port 2235.

Open metal filter 2236 and ancillary filter 2238 serve as exhaustfilters to help reduce odors, grease, oil, moisture, humidity, and otherexhaust pollutants. These filters are trapped in compartment 2233 (FIGS.165 & 166) formed between metal lid 2232 and plastic lid 2234 when metallid 2232 is snapped into plastic lid 2234. By having a two-piece lidwithout a separately accessed filter holder, manufacturing costs may bereduced, cleaning may be more thorough, and the simplicity andreliability of the design may be desirability increased.

As shown particularly in FIGS. 165, 166 and 167 as well as in otherfigures contained herein, food support basket 2284 has lowered centralsection 2285 which protrudes downward from perimeter floor 2287 ofbasket 2284 to a level below heat coil 2272 when food support assembly2318 is in its lowermost position. This allows foods being cooked to besubmerged below heat coil 2272 and thus allows taller foods to be cookedwithout increasing the height of cooking vessel 2252 or the outsidedimensions of preferred embodiment eleven.

Disassembling embodiment eleven may be done in several different waysdepending on circumstances. As just one nonlimiting example it mayinvolve the following steps:

-   -   Food support assembly 218 is raised to its upper position        lifting handles 2222 and 2224.    -   Lid 2230 is then lifted and removed by lifting handle 2240 or        2242.    -   Food support assembly 2318 is then removed by lifting handles        2222 and 2224.    -   Sleeve 2214 is then removed by lifting it, and when necessary,        pressing in 2357 on the tops of bent members 2364 and 2366 as        well as their left side counterparts to unlock sleeve 2214 and        allow it to be further lifted until it is free of engagement        with cooking vessel 2252.    -   Referring particularly FIG. 176 as well as other figures        contained herein, control box 2246 is then removed by pulling        2271 on tab 2269 which pulls inwardly 2273 biased latch 2268 out        of engagement with upward facing inward protruding louver 2270        (FIGS. 174 and 174A) and allows control box 2246 to be pulled        upward and removed.    -   Cooking vessel 2252 can then be lifted out of outer housing 2256        by lifting it upward.

Reassembling embodiment eleven may also be done in different ways. Asjust one nonlimiting example, it may involve the following steps:

-   -   Lowering cooking vessel 2252 into outer housing 2256.    -   Lowering control box 2246 onto the rear upper rim of outer        housing 2256 until latch 2268 engages louver 2270.    -   lowering sleeve 2214 into cooking vessel 2252 and disengaging if        necessary latching tabs 2354 and 2356 as well as their opposite        side counterparts from engagement with their respective overflow        holes by pushing on bent members 2364 and 2366 as well as their        opposite side counterparts.    -   Lowering food support assembly 2318 into cooking vessel 2252.    -   Placing lid 2230 on top of sleeve 2214.

Cooking using embodiment eleven can be done in many different ways. Asjust one nonlimiting example, it may involve the following steps:

-   -   Sleeve 2214, if necessary, is adjusted to its upper or lower        position to accommodate the food being cooked.    -   Cooking liquid is poured into cooking vessel 2252 and controls        2254 are adjusted so that the cooking liquid is heated inside of        cooking vessel 2252.    -   Food is inserted into food support assembly 2318 while food        support assembly 2318 is removed from being within cooking        vessel 2252.    -   If necessary, during the insertion of food, one or more food        support lid/partitions 2296 are mounted into food support basket        2284 to form vertically separated cooking compartments or to cap        basket 2284.    -   Food support assembly 2318, along with the food it contains, are        then inserted into food support assembly 2318's upper position        inside cooking vessel 2252.    -   Lid 2230 is then placed on top of sleeve 2214.    -   Food support assembly 2318 is then lowered to its lowermost        position by pushing in 2323 buttons 2320 and 2322 and pulling        handles 2222 and 2224 outward 2325 and then lowering food        support assembly 2318 using handles 2222 and 2224 into the        heated cooking liquid.    -   The food is cooked for a predetermined amount of time.    -   Food support assembly 2318 is then raised to its upper position,        lid 2230 is removed, and food support assembly 2318 is removed        from being within cooking vessel 2252.    -   The food contained within food support assembly 2318 is then        removed and either repositioned within food support assembly        2318 for a second cook cycle in a new cooking position, or        placed on a service platter.    -   The above step may be repeated one or more times if necessary.    -   The cooking liquid is allowed to cool down.    -   Sleeve 2214 may then be removed (or not) and outer housing 2256        along with enclosed cooking vessel 2252 can then tipped forward        and emptied of oil, including oil which may have overflowed into        outer housing 2256 during the cooking.    -   Components may then be disassembled as described above for        cleaning or for other purposes.    -   Components may then be stored as described above.

To minimize outward dimensions of embodiment eleven for warehousing,shipping, storage, or other purposes the following may be used eitheralone or in combination:

-   -   Food support assembly 2318 may be lowered.    -   Lifting handles 2222 and 2224 may be removed.    -   Lifting handles 2222 and 2224 may be stored inside the unit.    -   Other parts and products may also be stored inside the unit.

Embodiment eleven may be used to steam foods (as can embodiment ten andother embodiments described herein using a similar procedure to thatdescribed below for embodiment eleven). There are many ways to steamfood within embodiment eleven. Referring particularly to FIG. 180 aswell as other figures contained herein, as just one nonlimiting example,an easy way to steam foods is to pour water 2382 into cooking vessel2252 and to lower food support assembly 2318 into cooking vessel 2252 tofood support assembly 2318's lowest position, with food supportlid/partition 2296 mounted inside food support basket 2284 at a heightwhich is above the water level 2382 of the water which will be used forproducing steam. Sleeve 2214 may be placed in either its raised orlowered positions depending on the amount of food to be cooked. Foods,such as by way of nonlimiting examples, crabs, clams, vegetables, orother foods, can then be stacked on top of food support lid/partition2296 up to a point where both cooking vessel 2252 and sleeve 2214 arefilled. Lid 2230 may then be placed on top of sleeve 2214 to cap it, andcontrols 2254 can then be adjusted so that the water can be brought to aboil.

Referring to FIG. 170 in particular and other figures contained hereinin general, controls 2254 may include many types of indicators andcontrols, not necessarily including and not necessarily limited to: acountdown shutoff timer 2255, a thermostat 2257, an “on” indicator light2259, a ready to cook light 2261, as well as potentially otherindicators and controls.

FIGS. 181 and 182 in particular, as well as other figures containedherein, show how food support assembly 2318 may be inclined with eithersleeve 2214 raised or lowered for purposes which may include, but arenot necessarily limited to, facilitating drainage of cooking liquid fromfoods, including flat foods such as potato chips, or from horizontallycooked fowl, or from other foods.

To most efficiently do this, protrusions 2384 and 2386 are shown addedto the left and right hand sides respectively of sleeve 2214. As justone nonlimiting example of how tilting food support assembly 2318 mightwork, after food support assembly 2318 has been lifted out of embodimenteleven, it is then reinserted in the forward angled positions shown ineither FIG. 181 or 182. Foods support assembly 2318 is held in thisposition by handle support bracket 2286 resting against sleeve 2214 athandle support bracket 2286's base in location 2388, which is shown, aswell as a mirror image location on the right side of embodiment eleven,which is hidden in FIGS. 181 and 182. Working in concert with this aretwo higher points on handle support bracket 2286, higher point 2392which is shown, and a mirror image one on the opposite side which ishidden in FIGS. 181 and 182. These rest against protrusions 2384 and2386 respectively. Finally, upper perimeter support wire 2396 of foodsupport basket 2284 rests in locations 2398 and 3000 against the upperparameter rim of sleeve 2214 to help secure food support assembly 2318in its raised inclined position.

Embodiment eleven may be constructed at any advantageous scale. As justone nonlimiting example and referring to FIGS. 183 and 184, a particularadvantageous size to accommodate an 11 pound to 16 pound turkey,considered a small-medium to large size Thanksgiving day turkey in theUnited States, would have a front to back depth 2397 between 11.5 inchesand 14 inches, a side to side width 2399 between 8 inches and 11 inches,a height 3001 without sleeve 2214 extended between 7.5 inches and 10inches, and a height 3002 with sleeve 2214 extended between 12.5 inchesand 14.5 inches.

These sizes might also provide additional benefits of being able to fitparts such as: food support assembly 2318, cooking vessel 2252, andsleeve 2214, into a dishwasher. In addition, these sizes take up littlecounter space and little cabinet storage space.

Referring particularly to FIGS. 185 and 185A, as well as generally toother figures contained herein, embodiment eleven rests on 6 feet, feet3004, 3006, 3008, 3010, 3012, and 3014. This plurality of feet givesembodiment eleven good traction on a countertop, as well as very goodstability. Stability is particularly critical in a deep fryer versusother appliances due to the inherent dangers of containing scalding hotoil which could accidentally be tipped over or otherwise spilled.Referring specifically FIG. 185A, each of the feet are made fromresilient material which is corrugated on its lower face to providecompensation for uneven countertops or other uneven surfaces on whichembodiment eleven might rests. This may help increase stability andreduce undesirable rocking.

Twelfth Embodiment

A twelfth preferred embodiment, herein referred to as embodiment twelve,shares many similarities to and advantages and features of embodimenteleven. Similar parts between embodiment twelve and previous preferredembodiments may also share similar functions and advantages, and thusall the above are explained in less detail as such would be obvious toone knowledgeable in the art.

FIG. 197 is a top view of embodiment twelve with unitary food in it(fowl 3040 shown in dotted lines and positioned as in FIG. 144). FIGS.144 and 197 demonstrate that embodiment twelve is very efficient whencooking unitary foods vertically in a multi-cook cycle process.

FIGS. 186 through 189 each show a forward perspective embodiment twelve.FIG. 186 shows embodiment twelve before food is lowered into cookingliquid within embodiment twelve, with sleeve 3016 extended upward to itsupper position and food support assembly 3018 also in its raised upperposition. FIG. 187 shows embodiment twelve after lowering food intocooking liquid within embodiment twelve, also with sleeve 3016 extendedupward to its upper position but with food support assembly 3018 loweredto its lower position. FIG. 188, like FIG. 186, shows embodiment twelvebefore food is lowered into cooking liquid within embodiment twelve, butwith sleeve 3016 in its lower position (and therefore hidden by lid3020) and with food support assembly 3018 raised to its upper position.FIG. 189 is identical to FIG. 188 except it shows embodiment twelveafter food has been lowered into cooking liquid, with food supportassembly 3018 in its lower position.

FIG. 190 shows an exploded view of embodiment twelve. Starting from theupper left corner, and referencing also FIGS. 191, 191A and 192, lid3020 is comprised of lower metal lid 3024 which snaps into upper plasticlid 3022 using resilient snaps 3023 on plastic lid 3022 which spent onto raised metal lid portions 3025 as shown in FIGS. 191, 191A and 192.Transparent viewing pane 3026 and filters 3028 and 3030 are trapped andpositioned between upper plastic lid 3022 and lower metal lid 3024 whenthe two are snapped together.

Directly below lid 3020 in FIG. 190 is food support assembly 3018 whichis comprised of: left and right handles 3032 and 3034 respectively,handle support member 3036, and food support basket 3038.

Directly below the food support assembly 3018 in FIG. 190 is opentubular sleeve 3016. Lid 3020 fits into the top open tubular sleeve3016.

Tubular sleeve 3016 in turn telescopes into cooking vessel 3042, shownin the mid-right-hand portion of FIG. 190, and is locked in its upperposition by latches 3044 and mirror image latches not shown which are onthe opposite side of sleeve 3016.

Tubular sleeve 3016 is penetrated on its side walls by outwardprojecting, downward opening louvers 3068 (FIGS. 190 and 190A) whichallow excessive cooking liquid and foam if necessary to exit tubularsleeve 3016 during cooking in a controlled manner. Exiting cookingliquid and foam may then be collected in moat 3063 formed betweentubular sleeve 3016 and cooking vessel 3042 (FIG. 198). Exiting throughlouvers 3068 may help deflate foam. Excess liquid and foam collected inmoat 3063 may exit through holes 3050 in the upper portion of cookingvessel 3042 into the reservoir formed by outer enclosure 3048.

Cooking vessel 3042 in turn fits within outer enclosure 3048 and issupported and positioned there by cooking vessel 3042's upper outerperimeter rim which overlaps and caps the upper rim of outer enclosure3048.

Cooking vessel 3042 has liquid overflow holes 3050 located around theupper portion of its side walls.

Control box 3044 with attached heat coil 3046 is mounted on the rearright of embodiment twelve and attaches to outer enclosure 3048 usinghooks 3052 and 3054 formed in metal plate 3055 (FIG. 194) which hookinto holes 3056 and 3058 (FIG. 190) on the right side of outer enclosure3048. Metal plate 3055 also mounts the upper portion of heat coil 3046at entry point 3047 (FIG. 194).

Brackets 3060 and 3062 attached to riser tubes 3047 of heat coil 3046(FIG. 194): help maintain the alignment of riser tubes 3047 of heat coil3046; help direct sensor connection tubes (not shown) which traversebetween thermostat/thermal overload sensors 3064 and 3066 respectivelyand control box entry point 3047; and, by fitting tightly within thespace, help seal off the space created by heat coil 3046 between cookingvessel 3042 and tubular sleeve 3016 (FIGS. 194, 197, and others), whichin turn helps control the flow of cooking liquid out of cooking vessel3042 when cooking liquid levels are too high or foam is too plentiful orviolent.

Outer enclosure 3048 serves as an overflow reservoir to assist liquidcontainment if and when cooking liquid exits cooking vessel 3042 throughliquid overflow holes 3050 during cooking. This in turn may help reducethe potential of damage to: countertops, tabletops, cabinet faces,and/or floors.

Vertical corrugations in sidewall 3059 of the outer enclosure 3048 mayhelp reduce potential burns to users. There use may be particularly welladapted to deep fryer settings due to the proximity of sidewalls inouter enclosures to hot sidewalls of contained cooking vessels. Thereduction of potential burns to users may come for one or more of atleast three reasons. First, corrugations increase the surface area todissipate heat and thus reduce the temperature of sidewalls. Second,corrugations increase structural rigidity, which in turn results in theability to use thinner material and thus may reduce the amount ofthermal mass in the sidewalls. And finally, corrugations may reducecontact area between user's hands and sidewalls if the sidewalls areaccidentally touched.

FIG. 193 is a forward perspective view of embodiment twelve with its lid3020 being lifted by hand 3021 showing how dangerous hot exhaust gasesand vapors 3019 are directed away from hand 3021 when the lid 3020 islifted using handle 3017. The mirror image of this occurs when handle3015 is lifted. This is a very useful safety feature.

FIG. 194 is a rear upward facing perspective of control box 3044.Magnetically coupled line cord plug 3068, with projecting trippingmember 3070 is shown connected to magnetically coupled socket 3072. Whencontrol box 3044 is mounted to outer enclosure 3048 and magneticallycoupled line cord plug 3068 is engaged into magnetically coupled socket3072, tripping member 3070 penetrates through tripping orifice 3074located on the rear side wall of outer enclosure 3048 and causesmagnetically coupled line cord plug 3068 to disengage from magneticallycoupled socket 3072 if and when control box 3044 is removed fromengagement with outer enclosure 3048. Tripping member 3070 is looselyengaged when within tripping orifice 3074. This loose engagementcombined with the high degree of taper of tripping member 3070 preventany force being exerted on embodiment twelve if and when the line cordconnected to magnetically coupled line cord plug 3068 is pulled in anydirection. Such a pull would simply freely disconnect magneticallycoupled line cord plug 3068 from magnetically coupled socket 3072 whileexerting no force on the rest of embodiment twelve.

FIGS. 194 and 197 show information materials 3078 which may be stored inmedia storage orifice 3080, which is an integral part control box 3044.Informational materials 3078 may be of any nature including by way ofnonlimiting examples: recipe cards (including in the United Statesstandard 3×5 inch cards), safety information, promotional information,instructional information, DVDs, CDs, other media storage, or any otherinformational materials including those both related and unrelated toembodiment twelve. Such materials may make it easier for a user ofembodiment twelve by being available with embodiment twelve withouthaving to search and other locations to find such materials. By havingsuch materials stored in control box 3044 which is removed from the restof embodiment twelve when other parts of embodiment twelve are beingnormally cleaned, such materials are not exposed to, and need not beotherwise removed from, parts subjected to normal regular cleaning.

FIGS. 195 and 196 show forward perspectives of preferred embodimenttwelve with lid 3020 removed to a storage position on the front ofembodiment twelve, and held there in a vertical position by hook 3076which is on the rear of and part of lower metal lid 3024 (FIG. 192).FIG. 195 shows tubular sleeve 3016 in its lower position and FIG. 196shows tubular sleeve 3016 in its raised position. In both FIGS. 195 and196, hook 3076 hooks over the forward upper rim of tubular sleeve 3016.Such an arrangement may reduce the use of countertop space by notrequiring countertop space to store lid 3020 when it is not cappingsleeve 3016. It also may make it easier for a user to use embodimenttwelve by having a predetermined location to put lid 3020 when it is notcapping sleeve 3016.

FIG. 197 is a plan view of embodiment twelve with fowl 3040 placedwithin it. FIG. 197 in combination with FIG. 142, which is a side viewof a fowl placed in a similar position to fowl 3040 in FIG. 197,demonstrate how embodiment twelve may be volumetrically efficient incooking unitary food, and in particular a fowl.

FIG. 198, as well as other figures contained herein, shows how by beingupward inclined the forward face 3081 of control box 3044 both catchessubstantial amounts of ambient light, and exposes controls/indicators3082, 3084, 3086, and 3088 openly to user view and use. This isparticularly useful because controls/indicators 3082, 3084, 3086, and3088 are placed substantially behind the side midpoint of embodimenttwelve (substantially behind herein meaning behind the front to backcenterline of outer enclosure 3048), and because controls/indicators3082, 3084, 3086, and 3088 are below the upper rim of cooking vessel3042. Both these locational conditions make it more difficult to see andaccess such controls.

Thermal reset button 3090 on forward face 3081 of control box 3044resets the thermal overload device if overheating occurs and embodimenttwelve is disabled from operation by its overload device. Having thethermal reset button directly adjacent to user controls were itsexistence and use are obvious, makes it more likely that in the event ofa thermal overload, a user will understand that embodiment twelve can bere-enabled through pushing thermal reset button 3090. This can be veryimportant in cutting down on product returns and unjustifiably perceivedproduct failures. It has been reported that this is a major factor inproduct returns on many current deep fryers.

Embodiment twelve may be constructed at any useful scale. Oneparticularly advantageous scale is adapted to cook up to a 14 to 19pound fowl such as a Thanksgiving Day or Christmas Day turkey. Referringin particular to FIGS. 232 and 233, and in general to other figurescontained herein, countertop to lowered sleeve 3016 upper rim height3085 may be between 9 inches and 14 inches, countertop to raised sleeve3016 upper rim height 3091 may be between 14 inches and 18 inches, frontto back depth 3087 may be between 8 inches and 12 inches, and side toside width 3089 may be between 6 inches and 9 inches.

FIGS. 199 through 202 show an alternative form of food support forunitary pieces of food such as fowl 4008. Alternative spit assembly 4010has left handle 3094 and right handle 3096 which are similar to, and maybe identical to or substituted with, left and right handles 3032 and3034 respectively. These connect in the manner described earlier forhandles 3032 and 3034 to spit mounting bracket 3098. Spit mountingbracket 3098 in turn mounts contained movable 4001 4003 spit rods 4000,4002, 4004, and 4006. In operation, spit rods 4004 and 4006 are firstpulled outward 4001. Concurrent with this the mirror image of thisoccurs with spit rods 4000 and 4002. Fowl 4008 is then pierced bymovable spit rods 4000, 4002, 4004, and 4006 by pushing them inwardtoward fowl 4008. Spit rods 4000 and 4006 are directed to penetrate fowl4008 near its midpoint as shown in FIGS. 199 and 201. Unitary food 4008is then lowered into hot cooking liquid and cooked. Unitary food 4008 isthen removed from cooking vessel 3042 and spit rods 4002 and 4004 arethen pulled away from fowl 4008 allowing spit assembly 4010 to berotated 4012 into a new position as shown in FIG. 202 and spit rods 4002and 4004 are reinserted into fowl 4008. Spit assembly 4010 and fowl 4008are then lowered back into hot cooking liquid within cooking vessel 3042and cooked in a manner described earlier herein. After all cook cyclesare complete, spit assembly 4010 and its held unitary food, asexemplified by fowl 4008, are removed from cooking vessel 3042 andmovable spit rods 4000 4002 4004 and 4006 are removed from fowl 4008 bypulling them away from fowl 4008. Fowl 4008 is not ready to be served.

By eliminating space taken up by a wire basket, alternative spitassembly 4010 may allow larger unitary food to be cooked withinembodiment twelve. Versus a wire basket food support, spit assembly 4010may allow unitary food to touch, and even be fully supported by thefloor of the cooking vessel. Further, versus a wire basket food support,spit assembly 4010 may also make it easier to flip food over betweencooking cycles, as may be required by use of a multiple cooking cyclemethod for cooking. Spit assembly 4010 may also immerse less cold metalinto hot cooking liquid than comparable wire basket food supports. Thisin turn may have the desirable result of less initial temperature dropin such cooking liquid when food and its food support are first immersedinto the hot cooking oil. The above advantages may also be true ifalternative spit assembly 4010 is used with embodiments one or twoherein or with other devices in the marketplace.

Thirteenth Embodiment

FIG. 203 through 208 show a method of eliminating various pollutantsfrom cooking liquid such as is used in preferred embodiments ten,eleven, and twelve. Specifically, by way of a nonlimiting example, odorsand other pollutants, such as those odors and pollutants created by deepfrying fish or other seafood, may be reduced or eliminated from fryingoil through use of this method so that cooking oil might be reused andhave a longer useful life without contaminating other foods with fishyodors and other fishy pollutants. This is true of other foods besidesfish and seafoods as well.

FIG. 203 shows fish 4014 being deep fried within cooking vessel 4016.FIG. 204 shows that this may impart an undesirable fishy odor 4020 aswell as other undesirable pollutants to cooking oil 4018. FIG. 205 showsadding hot, warm, or cool water 4022 to cooking oil 4018 while oil 4018is either warm at less than boiling temperature, or after it has cooleddown to room temperature or below. Higher oil temperatures within thisrange may improve the efficiency of the pollutant removal. Thecombination of cooking oil 4018 and water 4022 may then optionally beagitated using any number of different means, such as, by way ofnonlimiting examples: using a whisk, or spoon, or electric mixer, orimmersion blender, or other means. As shown in FIG. 206, water 4022 isthen drained off along with the pollutants in now contains. FIG. 207shows the now less polluted oil ready for use to fry other foods. Thismethod of purification may also be useful in reducing residualpollutants when used oils are used for bio fuel.

FIG. 208 shows that pollutants may be reduced in used motor oil using asimilar method of adding water to used oil, allowing interaction, andthen removing the water and the pollutant it contains.

Fourteenth Embodiment

Filtering cooking liquids such as frying oil may extend such liquidsuseful life. FIGS. 209 through 214 show a device to aid in the transferand/or filter purification of liquids, including, but not limited to,oil used in deep frying such as the type of oil which may be used inpreferred embodiments ten through eleven described herein. FIG. 209shows a front perspective view of embodiment fourteen. FIG. 210 shows anupward facing rear perspective view of embodiment fourteen. FIG. 211shows a front perspective view of embodiment fourteen in its compactflattened storage configuration. FIG. 212 is a forward perspective viewdemonstrating the use of this configuration for storage within aconfined storage area. FIG. 213 is a forward perspective view showingembodiment fourteen being used to facilitate pouring liquid into acontainer. FIG. 214 is a forward perspective view showing embodimentfourteen being used to filter liquid while transferring the liquid intoan open container.

Embodiment fourteen comprises funnel shaped upper section 4024 coupledto and draining into egress tube 4034. Lower outwardly 4030 and 4032biased pliable notched wedge shaped members 4026 and 4028 are flexiblycoupled to both the bottom of egress tube 4034 and the sides of funnelshaped upper section 4024. Open container rim mounting hook 4036 is alsoattached to the side of funnel shaped upper section 4024. Flexiblestorage configuration strap 4038 is connected to the upper rim of funnelshaped upper section 4024.

As a nonlimiting example, embodiment fourteen may be molded in a pliableplastic such as poly propylene as a single piece which might havedesirable effects of reducing manufacturing costs and simplifyingconstruction.

As shown in FIGS. 211 and 212, embodiment fourteen may be compacted forstorage by connecting hole 4042 located at the end of flexible storageconfiguration strap 4038 to coupling pin 4040 located on the upper rimof funnel shaped upper section 4024. This draws together and warps thepliable sides of funnel shaped upper section 4024 to a flatter geometrywhich may allow embodiment fourteen to fit into drawers, cabinets andother confined areas more easily. In crowded kitchens this can be amajor user advantage.

As shown in FIG. 213, embodiment fourteen may be useful in transferringliquids into containers. Lower outwardly 4030 and 4032 biased pliablenotched wedge shaped members 4026 and 4028 may be wedged into a widevariety of different containers including those having different: sizes,materials, and neck openings. Once wedged in, wedge shaped members 4026and 4028 support and secure embodiment fourteen in a generally verticaldisposition as exemplified in FIG. 213. Wedge-shaped members 4026 and4028 provide space on either side of egress tube 4034 for air to leavecontainers while liquid is being filled into containers through egresstube 4034. This allows more rapid filling of such containers.

A conical shaped filter similar to filter 4044 shown in FIG. 214 may beused or not use at any time embodiment fourteen is in use to filter outparticulate and other contaminants during the transfer of liquid throughembodiment fourteen. Spacing ribs 4046 allow liquids to freely flowthrough the conical filter 4044 and drain into the top of egress tube4034.

Embodiment fourteen may be useful in transferring liquids from anysource into bottles. As a nonlimiting example, it could be used fortransferring liquid contained in embodiments one through three describedherein back into the containers the liquid was purchased in. This couldbe useful for: liquid storage, liquid reuse, and/or for liquid disposal.

FIG. 214 portrays a nonlimiting example showing embodiment fourteenbeing used to filter liquid being poured into embodiment elevendescribed herein. Open container rim mounting hook 4036 hooks over theupper peripheral rim of sleeve 2214 and secures embodiment fourteen in agenerally vertical disposition. Conical filter 4044 is dropped intofunnel shaped upper section 4024, in a manner similar to that used inmany home coffeemakers. Spacing ribs 4046 allow liquid to freely flowthrough conical filter 4044.

Embodiment fourteen may be constructed at any useful scale. As anonlimiting example, a particularly useful scale for refilling liquidcontainers and filtering transferring liquids would be to have the upperperimeter of funnel shaped upper section 4024 be 3 to 9 inches indiameter. This is small enough to be stored practically in an averagekitchen, while being large enough to provide true utility when acceptingpoured liquids.

Fifteenth Embodiment

FIG. 215 through 219 show a device which may be used in conjunction withany of embodiments one through three described herein as well as otherdevices available in the marketplace. It may be used to coat the outsideof foods with powder and particulate matter, such as, by way ofnonlimiting examples, to coat foods such as chicken, fish, andvegetables, with breadcrumbs, spices, and/or flour.

Such coating of foods is best accomplished using three properties.First, powders or particles should be kept agitated so that they don'tclump together. Second, there should be a high degree of turbulence ofsuch powders and/or particles so that all portions of the food arecoated evenly. And finally, there should be minimum contact area of thefood to the surface which is supporting the food so that coating isgiven maximum food surface to adhere to.

Referring specifically to FIGS. 215 through 219, embodiment fifteencomprises three basic components: open box shaped base 4048, foodsupport rack 4050, and lid 4052. Food support rack 4050 snaps into openshaped box base 4048 utilizing snap members 4054 located in the bottomof open box shaped base 4048. Lid 4052 caps open box shaped base 4048powder-tight when placed on top of it. Handles 4056 and 4058 located ateither end of open box shaped base 4048, allow two-hand gripping.

One of the commonly currently used methods of coating foods to be deepfried is to dip the foods into a batter such as an egg batter, and thenplace the foods onto a preparation surface where powder or particulateingredients are dropped onto the foods repeatedly as the foods arerotated or flipped. This can be very messy and time-consuming to cleanup afterwards. It can also result in uneven or incomplete coating of thefoods.

Using embodiment fifteen may improve upon the results of the aboveprocess and may simplify cleanup. Embodiment fifteen may be used byfollowing any of several methods. As a non-limiting example, foodsupport rack 4050 is snapped into open shaped box base 4048 utilizingsnap members 4054, powder or particulate ingredients to be used ascoating are poured into open shaped box base 4048 where they come torest below food support rack 4050. After being prepared if necessary,such as by dipping it into batter, the food to be coated is placed onthe upper surface of food support rack 4050. Lid 4052 is then placed ontop of and caps open box shaped base 4048.

Embodiment fifteen is then gripped using handles 4056 and 4058 andshaken. Handles 4056 and 4058 allow lid 4052 to be held down by thehandle gripping hands when the handles are gripped. After shaking, lid4052 is removed and the now coated food is taken out of open shaped boxbase 4048.

Cleanup consists of dumping any unused ingredients out of open shapedbox base 4048 and washing it, along with food support rack 4050 and lid4052. Washing may be done by hand or by a dishwasher.

Food support rack 4050 comprises wavy rod shaped foods support members4060 which advantageously minimize food surface area contacted by foodsupport rack 4050, and thus maximize food surface which can be coated.

Open box shaped base 4048 has corrugations 4062, 4064, and 4066 on theinside surfaces of its front, bottom and back respectively. Lid 4052 hascorrugations 4068 on the interior surfaces of its top. Corrugations4062, 4064, 4066, and 4068 help keep both powder and particulateingredients from clumping when embodiment fifteen is being shaken. Also,these corrugations increase agitation of both powder and particulateingredients and thus help in more completely and evenly coating foods.

Handles 4056 and 4058 may be configured as shown to be integrally moldedinto open box shaped base 4048 in a one-piece design, thus potentiallysimplifying and making less expensive manufacture. Food support rack4050 is of generally flat construction making both its molds and itsmanufacturing potentially less expensive.

Embodiment fifteen may be constructed at any useful scale. As just onenonlimiting example, for use in common kitchens with foods such aschicken parts, shrimp, and vegetables, a particularly useful scale wouldbe to have height 4070 (FIG. 219) be between 3 and 9 inches tall, depth4072 be between 3 and 9 inches, and width 4074 be between 5 and 16inches.

Embodiment fifteen may be constructed out of any of many materials orcombination of materials. As just one nonlimiting example, all three ofits component parts might be injection molded from polypropylene whichis generally: durable, washable, inexpensive and commonly approved forbeing used in direct food contact.

Also, embodiment fifteen may be formed of transparent or translucentmaterial, such as, by way of a nonlimiting example, naturalpolypropylene, which would allow viewing of foods to determine when theyare fully coated.

Sixteenth Embodiment

FIGS. 220 through 225 show preferred embodiment sixteen, herein alsoreferred to as embodiment sixteen, which may be used in conjunction withembodiments ten through twelve contained herein, or with other devicesin the marketplace. Preferred embodiment sixteen cuts onions intoconnected wedge-shaped sections which may be deep-fried after beingbread coated to create a dish commonly called a blooming onion.

FIG. 220 is a forward perspective view of embodiment sixteen set up foroperation but without an onion in position to be cut. FIG. 221 shows aforward perspective exploded view of embodiment sixteen. FIG. 222, likeFIG. 220, shows embodiment sixteen setup for operation without an onionin position to be cut, except FIG. 222 is taken from a lower rearperspective view. FIG. 223 is taken from the same vantage point as FIG.222 and shows embodiment sixteen in its storage configuration.

FIG. 224 is a forward perspective view of embodiment sixteen with onion4076 on top of food support 4078 and thus in position to be sliced.

FIG. 225 is a forward perspective showing onion 4076 directly after ithas been sliced.

Embodiment sixteen comprises four principal pieces: base 4080,alignment/support column 4082, cutter blade/handle assembly 4084, andonion ejector 4086.

When configured for storage, alignment/support column 4082 is snapfitted into base 4080 as shown in FIG. 223.

When ready for slicing, embodiment sixteen has the lower end ofalignment/support column 4082 securely forced fitted into receptacleslot 4088 disposed in base 4080 (FIG. 221). Simultaneously with this,both cutter blade/handle assembly 4084 and ejector 4086 are slideablymounted above base 4080 on alignment/support column 4082 as shown inFIGS. 220, 222, 224, and 225.

Cutter blade/handle assembly 4084 includes left handle 4090 and righthandle 4092. Cutter blade/handle assembly 4084 also includes twentyvertically aligned upward inclined cutter blades 4094 which are bothserrated and sharpened on their lower inward facing edges. Cutter blades4094 connect at their upper ends to annular core cutter blade 4096.Taken as a unit, cutter blades 4094 form an upward protruding cone withannular core cutter blade 4096 at its apex.

In operation, onion 4076 is placed stem end down on food support 4078with cutter blade/handle assembly 4084 directly above and contactingupper surfaces of onion 4076. Two-hand pressure is then brought to bearon handles 4090 and 4092, resulting in onion 4076 being sliced intotwenty wedge shaped sections as shown in FIG. 225.

Cutter blades 4094 are then ejected from onion 4076 by placing downwardpressure on onion ejector 4086, as a nonlimiting example, using thumbpressure, and simultaneously pulling upward on handles 4090 and 4092, asa nonlimiting example, using fingers to simultaneously pull the handles4090 and 4092 upward. Having onion ejector 4086, versus compared to itsabsence, makes it much easier to extricate onion 4076 from cutter blades4094.

Embodiment sixteen can be constructed out of any of a variety ofmaterials. As just one nonlimiting example, base 4080, cutterblade/handle assembly 4084, and onion ejector 4086 might be injectionmolded from ABS plastic. Cutter blades 4094 and annular core cutterblade 4096 might be made from stainless steel. This combination wouldbe: utilitarian, use commonly known manufacturing materials andtechniques, and be economical to produce.

Embodiment sixteen can be made at any usable scale. As just onenonlimiting example, to cut onions normally available in US food stores,base 4080 might be between 4 inches and 9 inches in diameter, andalignment/support column 4082 might be between 6 and 10 inches tall.

Seventeenth Embodiment

Figure is 226 through 231 illustrate a device which may be used inconjunction with preferred embodiments one through three describedherein as well as other devices available in the marketplace. Usingblades 4098 and blade receptacle 4099 as shown, embodiment seventeen maycut potatoes 5002 into French fry shapes 5000 (FIG. 229).

As shown in FIG. 231, embodiment seventeen is comprised of eight primecomponents. Base 5004 slideably (5005 in FIG. 231) accepts forwardsupport/guide column 5006, including forward rebound spring 5010, andrear support/guide column 5008, including the rear rebound spring 5012.

Also attached to base 5004 is blade receptacle 4099 which drops intobase 5004 and secures forward support/guide column 5006 and rearsupport/guide column 5008 using wedge shaped latching protrusions 5014and 5016 respectively (FIG. 231).

Blades 4098 latch into the bottom of food hopper/blade holder 5018.Blades 4098 mesh into blade receptacle 4099 when food hopper/bladeholder 5018 is in storage, as shown in FIG. 230, and also when bladereceptacle 4099 is in its lowest use position as shown in FIG. 229.

Blades 4098 are laid out in a square grid with vertical side faces andare open at their top and bottom. Individual blades within blades 498are both sharpened and serrated on their lower edges.

As a non-limiting example, in use, forward rebound spring 5010 isdropped into the bottom of forward support/guide column 5006, rearrebound spring 5012 is dropped into the bottom of rear support/guidecolumn 5008, forward support/guide column 5006 and rear support/guidecolumn 5008 are then slid into slots 5020 and 5022 respectively (FIG.231) and columns 5006 and 5008 are securely attached to base 5004 byblade receptacle 4099 which is lowered into base 5004 and thus latches,as explained earlier, columns 5006 and 5008 in place. Rebound springs5010 and 5012 are held by wedge fit into the bottoms of columns 5006 and5008 respectively and thus need not be regularly removed.

Food hopper/blade holder 5018 is then lowered down onto columns 5006 and5008. Alignment rings 5024 and 5026 (FIG. 227) which are part of foodhopper/blade holder 5018 help align holder 5018 to column 5006 andcolumn 5008 respectively.

After an initial alignment using alignment rings 5024 and 5026, trackriders 5028 and 5030, which are both integral with food hopper/bladeholder 5018, are lowered down into columns 5006 and 5008 respectively.Track riders 5028 and 5030 include ribs which connect to the foodhopper/blade holder 5018 through column slots 5022 and 5024 located incolumns 5006 and 5008 respectively.

After lowering, track riders 5028 and 5030 come to rest on top offorward rebound spring 5010 and rear rebound spring 5012 respectivelyholding food hopper/blade holder 5018 above base 5004 as shown in FIGS.226 and 227.

Food hopper/blade holder 5018 is then lifted and potato 5002 is insertedas shown in FIG. 228 between blades 5098 mounted inside holder 5018, andblade receptacle 4099 which is mounted into base 5004. Potato 5002 isheld in its inserted position by the weight of food hopper/blade holder5018 pressing on blades 5098.

As shown in FIG. 229, hand pressure is then exerted downward (5036) onleft handle 5038 and right handle 5040 which causes blades 4098 to slicepotato 5002 into French fries shapes 5000.

Additional potatoes may be sliced (or not) in a similar manner up to thepoint where food hopper/blade holder 5018 is full. After such cutting,holder 5018 is then lifted off from columns 5006 and 5008 and emptied.

As shown in FIG. 230, storage is accomplished by removing columns 5006and 5008 from base 5004 and snapping columns 5006 and 5008 into recesses5042 located on the upper portion of the right and left side walls ofholder 5018. Holder 5018 is then simply lowered onto base 5004 and theentire unit then stored. Such an arrangement reduces the amount of spaceneeded for storage.

The entire unit can be made from any of a wide variety of materials. Asjust one nonlimiting example, base 5004, columns 5006 and 5008 andholder 5018 could all be molded from ABS plastic. Alternatively, holder5018 could be molded from a clear plastic such as clear acrylic whichwould allow viewing and easy measurement of holder 5018 contents.Markings could be added to the side walls of over 5018 to facilitatemeasurement of food cut.

Springs 5010 and 5012 as well as blades 4098 could be made fromstainless steel. The above combination would be durable, inexpensive,and would utilize well-known production techniques.

Other blade and blade receptacles could be substituted for blades 4098and blade receptacle 4099 in embodiment seventeen to produce larger orsmaller French fries as well as to be used for slicing, wedgesectioning, or other types of cuts into fruits, cheeses, eggs, meats,pastries, vegetables, etc.

Embodiment seventeen can be built at any useful scale. As just onenonlimiting example, to cut potatoes are commonly available in USsupermarkets, food hopper/blade holder 5018 could be between 3 inchesand 6 inches side to side and between 3 inches and 6 inches front toback. Forward support/guide column 5006 and rear support/guide column5008 could each be between 6 inches and 10 inches in height.

Eighteenth Embodiment

FIG. 234 shows a device, embodiment eighteen, which may be used withpreferred embodiments ten through twelve herein as well as with otherdevices in the marketplace. Doubles hook 5044 may be used to help steadya fowl when it is being cooked in a vertical position such as isdiagramed in FIGS. 142 and 143. As shown in FIG. 234, double hook 5044both handle support bracket 2286 as well as fowl 5045 to provide supportin holding fowl 5045 in a generally vertical cooking position. Doublehook 5044 may be sharpened at each of its ends so that, if necessary, itcan more easily pierce meat in order to hold onto food. In place ofhooking onto handle support bracket 2286, embodiment eighteen may hookonto other portions of food support assembly 2318. A ratcheting hook(not shown) may be used in place of double hook 5044, as is known in theart.

Nineteenth Embodiment

FIGS. 235 through 237 show a device, embodiment nineteen, which also maybe used with embodiments ten through twelve herein, as well as otherdevices in the marketplace, and embodiment nineteen also may help steadyfowl being cooked in a vertical position.

Embodiment nineteen comprises bent wire 5046 and bent wire 5048 (FIG.235). Bent wires 5046 and 5048 are essentially flat in profile. Upwardfacing slot 5050 is formed in the top of bent wire 5046. Downward facingslot 5052 is formed in the top of bent wire 5048. The essentially flatprofiles of both bent wire 5046 and 5048 may allow them to be storedcompactly.

Embodiment nineteen is assembled, as shown in FIG. 236, by sliding thetwo slots, 5050 and 5052, together. Embodiment nineteen is then insertedinto fowl 5054 through either its neck or tail cavity. Left nearvertical wire 5056 and right near vertical wire 5058 of bent wire 5046are biased away from each other, as are forward near vertical wire 5060and rear near vertical wire 5062 of bent wire 5048. This causesembodiment nineteen to fit snugly into either fowl 5054's tail or neckopening.

When embodiment nineteen is fitted into the neck opening of a fowl, itserves an independent additional useful function beyond stabilizing thefowl of allowing cooking liquid to circulate within, and drain from, theinternal cavity of the fowl. This in turn reduces cooking time, anddesirably increases cooking temperature, and makes it much easier todrain and remove a fowl quickly from the cooking vessel when the fowl ispositioned neck down.

Twentieth Embodiment

FIGS. 238 through 240 show yet another preferred embodiment of thepresent inventions. This preferred embodiment, herein referred to aspreferred embodiment twenty or simply embodiment twenty, may share mostelements with preferred embodiment eleven. However, embodiment twentycombines embodiment eleven elements upper metals lid 2232 and sleeve2214 to create integrated metal lid/sleeve 5064 of embodiment twenty.

FIG. 238 is a forward perspective view of embodiment twenty. FIG. 239 isan exploded forward perspective view of integrated metal lid/sleeve 5064including exhaust filters 5066 and snap-on plastic lid 5068. FIG. 240 isan exploded forward perspective view of embodiment twenty.

Combining the metal lid 5070 with the sleeve 5072 may provide severaladvantages including, but not limited to: increased structure,especially at the top of sleeve 5072 where lid 5070 connects to andbuttresses the top of sleeve 5072; easier loading and unloading of foodinto and out of the cooking vessel 5074 at least because the sleeve neednot be raised during the loading and unloading operation; and simplifiedoperation at least because the sleeve is put in place as part of puttingon the lid.

Construction of embodiment twenty may be very similar to construction ofembodiment eleven including plastic lid 5068 snapping on by hand tometal lid 5070.

Embodiment twenty may be used in many different ways. As just onenon-limiting example, food support 5076 may be placed on a countertopand loaded with food after which it is loaded into cooking vessel 5074in a manner similar to the use description for embodiment eleven.Integrated metal lid/sleeve 5064 is then placed over the food andlowered to its raised position as shown in FIG. 238. Left and right leafspring-like latching tabs 5078 and 5080 respectively are analogous tothe latching tabs shown for embodiment eleven. Working cooperativelythey stop the downward travel of lid/sleeve 5064 at its raised positionas shown in FIG. 238. Pushing latching tabs 5078 and 5080 in allowslid/sleeve 5064 to be lowered to where its uppermost portion is justabove the upper rim of cooking vessel 5074. This lower position may beused for cooking smaller foods or used during storage or for otherpurposes.

Unloading food from within embodiment twenty simply involves reversingthe above procedure. This may be done two or more times where food isnot completely cooked during the first cooking cycle.

Twenty-First Embodiment

FIGS. 241 to 243 illustrate another preferred embodiment of the presentinventions, herein referred to as preferred embodiment twenty-one orsimply embodiment twenty-one. It may be constructed similar toembodiment twenty. However, in place of food support 5076, which usesbasket 5082 which may have an open construction, embodiment twenty-oneutilizes solid wall bucket 5084 which has perforations 5086 in itsfloor.

FIG. 241 shows a forward perspective view of embodiment twenty-one. FIG.242 shows an exploded side perspective view of embodiment twenty-one.FIG. 243 is similar to FIG. 242 except taken from a lower vantage point.

Solid wall bucket 5084 is used in a virtually identical manner to basket5082 except sidewalls 0588 traverse most of the depth of the cookingvessel and thus may provide easier loading of and more support for foodloaded with it. Easier loading may be accomplished at least becausefoods such as a large fowl may tend to splay out while being loaded andhaving higher parameter sidewalls may help to contain this expansion.

Inferred Disclosure

Regarding all embodiments presented herein, many features not explicitlyshown and/or described would be obvious to one knowledgeable in the art.The following are just a few examples.

Embodiment twelve does not show a lid/partition for its food supportbasket, nor does it explain how such a lid/partition might be used tocreate multiple cooking compartments or explain how such a lid/partitionmight be used in steaming various foods such as, by way of nonlimiting,nonexhaustive examples, fish and vegetables. However, one knowledgeablein the art would readily recognize that the lid/partition and itsconstruction details, attributes, features and functions could readilybe adapted to embodiment twelve.

In general, similar parts in the different embodiments presented, can beadapted from one embodiment to the others provide similar features andbenefits, and in many cases can use similar construction details andmanufacturing techniques. This all would be obvious to one knowledgeablein the art.

Likewise, embodiments ten through twelve show units adapted to operatingon a countertop or tabletop. It would be obvious to one knowledgeable inthe art to make versions of these embodiments which can operate on afloor or be built into a manufacturing or other type of setting.

Informative apparatus or directions may include, but is not limited to:printed matter, packaging, written instructions, audio tapes, audiodiscs, video discs, and information stored on media of all types.

The tilting foods support shown in FIGS. 181 and 182 could readily beadapted to embodiments ten and twelve as well as other devices currentlyin the market place.

these embodiments which can operate on a floor or be built into amanufacturing or other type of setting.

Informative apparatus or directions may include, but is not limited to:printed matter, packaging, written instructions, audio tapes, audiodiscs, video discs, and information stored on media of all types.

The tilting foods support shown in FIGS. 181 and 182 could readily beadapted to embodiments ten and twelve as well as other devices currentlyin the market place.

The corrugated plural foot design of FIGS. 185 and 185A may also be usedon embodiments ten and twelve as well as on other devices herein orcurrently in the marketplace.

The corrugated side walls used on the outer enclosure of embodimenttwelve could be easily adapted to also be used on the side walls of theouter enclosures of embodiments herein, or other devices in themarketplace.

Such adaptations, modifications, and utilizations would be obvious toone knowledgeable in the art and thus are inferred to be part of thedisclosures contained herein.

We claim:
 1. A method of deep frying a unitary article of food, themethod comprising steps of: affixing a support frame to a unitaryarticle of food, wherein the support frame is operable for fluid flow ina horizontal and vertical direction relative to the food, such that atleast a portion of the support frame is disposed internally to theunitary article of food such that the food is fixed on the support frameat a set depth relative to hot oil disposed in an associated vessel,wherein the support frame is fluid permeable horizontally and verticallyrelative to the unitary food article; placing the support frame andaffixed article of food into the hot oil such that the support frame isseparated from an associated heating element by an associated perforatescreen disposed at a generally fixed distance from the support frame;executing a first food cooking session which includes cooking part of,but less than all of, the unitary article of food by heat transferred tothe article of food via hot oil, the cooking being accomplished byimmersing part of, but less than all of, the unitary article of food inthe hot oil while the unitary article of food is in direct continuouscontact with a support which does not move during cooking; and in asecond food cooking session, repositioning the unitary article of foodrelative to the hot oil such that parts of the unitary article of foodwhich were not immersed in the hot oil during the first food cookingsession, become immersed during the second food cooking session.
 2. Themethod of claim 1 further including that the second cooking sessionimmerses in the hot oil all portions of the unitary article of foodwhich were not immersed in the hot oil during the first cooking session.3. The method of claim 1 including twice immersing in the hot oil someparts of, but not all of, the unitary article of food, those twiceimmersed parts being immersed once during the first food cooking sessionas well as once during the second food cooking session.
 4. The method ofclaim 1 where the repositioning of the unitary article of food is doneby hand outside of a cooking vessel.